Soca (Baked Meat with Potatoes and Cheese)

745 Views
 
MASTERY Level
155 min
746 Views
 
MASTERY Level
8 People
155 min
INGREDIENTS for 8 people

800 g veal meat

250 g savoy cabbage

500 g potato

100 g Fontina cheese

butter

 

 

To macerate the meat

coarse salt

sage

rosemary

bay leaf

garlic

Preparation

After leaving the meat (the best is veal neck) to macerate under coarse salt and some chopped sage, rosemary, garlic and bayleaves for 4-5 days, then cut it into pieces and boil it together with sage, garlic and bay leaves. Mix in the cabbage in strips. After cooking for one hour, add the potatoes peeled and cut into rough chunks and continue cooking. Put the preparation in individual oven dishes, cover with slivers of Fontina, some curls of butter and put into a moderate oven (350°F) for a few minutes only.

Main courses
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