Giro d’Italia - Stage 8: Terni to Fossombrone
Doesn’t appear I’ll be able to watch today’s coverage, which is unfortunate as the stage is in the Umbrian and Le Marche regions. This area is home to a glorious villa my wife and I stayed at on our honeymoon. Check it out. But, I’m 35,000 feet up as I post this, on my way to Las Vegas. Shortly, I’ll be reliving my 20’s while attending the Sick New World festival. This will be my first legit, huge festival that I’ve ever attended (like the ones you see televised). I have been to a couple HSFtivals when I was younger (in fact Deftones and Filter will be 2 overlapping bands at these festivals), but those were all held in the confines of a stadium and only one stage. Today’s festival will have 4 stages for me and up to 84,999 of my friends- to enjoy.
Anyway, today’s stage-specific dish is a super simple one: spring cabbage salad. You can make this in about 10 minutes, really, and it is delicious. Even the girls loved this one! The warm dressing comes together in minutes while you shred up the cabbage. Throw everything in a bowl and let sit to help soften the cabbage slightly and you’re all set to have a healthy, tasty, Italian side. As indicated, you’ll want to use an early season cabbage as the leaves aren’t yet too tough. If making this sometime else, go ahead and swap in a savoy cabbage.
Spring Cabbage Salad
adapted from The Italian Regional Cookbook, Valentina Harris
Head of young, spring cabbage (or Napa cabbage)
3 garlic cloves, peeled and sliced thin
1.25 cups extra-virgin olive oil
½ cup red wine vinegar
Maldon sea salt
Black pepper
Remove the outer leaves from the cabbage. Core and shred and place the sliced cabbage in a colander. Rinse well and allow to drain.
Meanwhile, add the evoo, vinegar, and garlic to a small saucepan set over medium heat. Cook until sizzling, then monitor for another minute. Once the garlic starts taking on a little color, remove from the heat.
Transfer the drained cabbage to a bowl, pour the dressing over the cabbage and toss to coat for a minute. Cover the bowl and allow the cabbage to warm for a few minutes.
Season with salt and freshly cracked black pepper. Toss well and serve.
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