Torta rustica with provinciali herbs, savoy cabbage and potatoes

During cold and bright winter days, when the snow muffles the noises and the sun warms the icy air, is easy to be inspired by nordic suggestions to prepare the typical torta rustica.

Savoy cabbage

Wine, if the cabbage is white, or red
Potatoes

Salt

Extra virgin PDO olive oil
Onion
Provinciali herbs

Juniper

Puff pastry

Egg yolk to color the puff pastry

Seeeds to decorate

Finely slice the savoy cabbage, peel and chop the potatoes in small pieces, salt in the dishcloth. Warm the oil with the minced onion and the juniper, add the cabbage, salt and sprinkle with wine, evaporate the alcohol, add the potatoes and cook with the provinciali herbs. In a baking tray spread the puff pastry, add the drained potatoes and cabbage, cover with puff pastry, brush with the yolk, decorate with the seeds, bake in warm oven 200°C for abour 30'.

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