Sunday, January 28, 2007

Pess-coj

I was inspired to make this recipe because I happened to have at the same time in my fridge some cabbage and some ground meat, and I had just read the recipe on my favorite traditional Piemontese cookbook.
Pess-coj is piemontese dialect. I never spoke about dialects in this blog, but in Italy, not only every region, but every town and village has its own dialogue. Honestly I struggle to understand Piemontese (my region's dialect), I cannot speak it, and if I go to Milan or to Genova (1h 1/2 from Turin) I just don't understand anything. Just imagine how I feel if I go to Naples or Sicily and people speak in dialect. It's like being in a foreign country!
So, here you have an example in the title of this recipe: 'pess-coj' means, in Italian, 'pesce-cavolo', i.e. 'fish-cabbage'. Now, do you see any resemblance between 'cavolo' and 'coj' (cabbage for both of them)? Honestly they're not very similar.. so, that's the same for every word. Dialects are different languages, in Italian. If for example you are interested in Piemontese, I even found a dictionary Piemontese-Italiano on- line :)
Anyway, given this small introduction, here is the recipe for 'Pess-coj', taken from the Piemontese cookbook.

Pess-coj
Boil ~8 leaves of cabbage for ~5 min in salted water. Let them dry and cool down on a towel.
In the meanwhile cut finely a handful of leaves of some greens (I used kale, which doesn't exist in Piemonte, so the original recipe would call for spinach), and mix it with 1 lb ground meat (you can mix beef and sausage, I used only beef). Add 2 eggs, ~2 tsp salt, a pinch of pepper, a pinch of nutmeg, 3 minced garlic cloves, and ~2 tbsp grated parmigiano cheese.
Set this mixture at the center of the cabbage leaves and fold them. Then, the original recipe suggests either baking, to eat this as a hot dish, or frying and then soak in a mixture of vinegar, wine and sage, to eat this cold. I chose to saute them in a bit of olive oil, and add some red wine to them while they were cooking, and eat them hot. They were very good! They are called 'fish-cabbage' because they do really look a bit like fish, when they're done!
I ate them with rice and some kale, which I cooked in the same pan where I cooked the cabbage rolls, so there was a tiny bit of olive oil and wine on the bottom of it, and I just added ~ 4 tbsp water and ~1 tbsp salt to it, so it was kind of like steamed but with some more taste to it. It was really good!!

4 comments:

Marco said...

รจ il mio piatto preferito, mia nonna me li faceva sempre.
my favorite recipe, my granma always prepare it for me.

chemcookit said...

Che bello! Di dove sei?

Marco said...

torino, ma vengo spesso nel paese che ti ospita... ho visto diverse tue ricette interessanti!

chemcookit said...

eheh, grazie! E' sempre bello ricevere blog-commenti.. e fammi sapere se passi dalle parti di Berkeley!