Recipe from Catania. Here “Vròccoli” is the name for a large variety of small cabbages, black, tender with little flowers.
Shell a cabbage (1 kg.) and cut it into pieces. Add a onion cut into slices, oil, salt, pepper and some water; cook on a very weak fire. During cooking, add ½ glass of red dry wine and just a few seconds before removing from fire spread 50 gr. of peppered pecorino in slices. Stir quickly, remove from fire and serve hot or cold.
Variants: actually, you can find the same procedure also in Palerm; here white wine is used in place of red wine. In Catania, some put a fried onion in place of a cold one; others add some melt anchovies; others add black olives.
