Think On It

I’ve had days like this, have you?

John Paul Gaultier via the Telegraph.

11 comments February 28th, 2007

Black pepper shrimps with cabbage

Yesterday my Umbrian neighbor gave me this. It looked like a rose to me. A rose is a rose… unless it isn’t.

Here Julianna made this dish and blogged it!
Today I made this dietetic dish from one fourth of it. This is cavolo verza, more or less I think Savoy cabbage. Considering that Savoia is a part of Italy and the family from which the king came, it is odd that they don’t use that name … cavolo di Savoia. But they don’t. Having eaten this now, I think I would have preferred the plain, white cabbage, which is called cavolo capuccio, or hooded cabbage. This, however, is what I had today.

For one person you need:

• about 1/4 of a cabbage, sliced as thinly as you can slice with a knife
• about 1/4 of a red pepper or capsicum or peperone, which are all the same thing, julienned
• 1 clove of garlic, sliced thinly
• 8 ounces of small, peeled shrimp

Prepare the ingredients before cooking, because this takes mere moments. Heat about 1 tablespoon of vegetable oil, not olive oil, in a wok. Toss in the garlic, the pepper and the cabbage and add about 1/4 teaspoon of salt, a good pinch. Stir and fry briefly, until the cabbage loses the raw taste but is still quite crunchy. Add the shrimp and toss again until they are just pinked up. Generously grind coarse black pepper over it, stir in and plate the dish. It takes quite a lot of pepper to taste peppery over the sweet blend of cabbage and shrimp.

And here, my friends, it is!

As always, click on the photo to enlarge it.

3 comments February 28th, 2007