- 1 Savoy
- 7 fl.oz.(200 ml) Cream
- 3.5 oz. (100 g) Bacon
- A half onion
- 5.3 fl.oz. (150 ml) Stock
- 2 Tablespoons of cooking oil
- Salt, pepper and nutmeg
- Wash the savoy and cut it into small slices.
- Boil the savoy for 5 minutes in salted water. Then put it into cold water for a minute.
- Dice the onion and the bacon.
- Give the cooking oil in a pot and fry the oniondices until they become glassy.
- Add the diced bacon and fry it short time.
- Add the stock and the cream and bring this to the boil.
- Now put the savoy in the pot, spice it with salt, pepper and some nutmeg and let it all simmer for 20 minutes.
Well suited to:
- potatoes
I am looking for a Double Storten reciepe, my grandma used to make it, and I can not find it any where….
I’m looking to make some Geotta, but I wish to spice it up a little, would you advise me on what spices might be good to use? Standard are bay leaves salt, pepper, one recipe suggests two ribs of celery w/ leafs, another suggests alspice, whats your advice.
Steve