Servings: Fills one 9-inch pie dish; six.
A good-quality aged cheese is wonderful in this dish. Taste the cheese before you use it to be sure it isn’t too salty. If you’re doubling the recipe, double the cooking time. You can keep the “pie” hot over simmering water for up to half an hour, but it doesn’t reheat well.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is a dish that I will definitely make again. I rarely deviate from a recipe but the piece of Asiago I bought was about 4 ounces so I just used it all. Otherwise I followed it and it was amazing!
I made significant changes but kept the essence of the recipe and it was wonderful. I used a large green cabbage & a small purple cabbage (my dutch oven was 3/4 full!). Used bacon instead of pancetta, chicken broth instead of wine. Due to the huge amount of cabbage, it took about 2 hours to caramelize. I made mashed potatoes instead of polenta (YUM!). Put it all in a 9x13 casserole (baking time was the same) and finished it with a few minutes under the broiler to brown the cheese. Wow! Long prep time but a wonderful autumn comfort food!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?