Layered Casserole with Beef, Cabbage, & Potato
Since I've been on this unintentional trend of "one-pot-meals", I thought, "Hey, why deviate?" So, rather than change that trend, I opted for changing the region. ITALY! The recipe brought to you buy Lidia Matticchio Bastianich (thanks for the beautiful Italian cookbook Uncle A!)
Socca is from Valle d'Aosta, a region located in the northwest corner of Italy. It's nestled right in the western Alpine range surrounded by infamous peaks like the Matterhorn. (Yes, the inspiration for the Matterhorn ride at Disneyland. I wonder if that's also where they got their inspiration for the abominable snowman...)
The dish itself is exactly what the English name says (see above): a big casserole with slices of beef, shredded cabbage, and sliced potatoes (all nicely seasoned with a sort of homemade pesto). It bakes for a couple hours, then bakes again, covered with a layer of shredded fontina, which then bakes into a crusty cheese topping. Needless to say, the smells saturating our home made my mouth water for 2 hours straight.
Could it get any better? Yes. It could. We ate it.
And we'll definitely be making this one again. Anyone interested? :)