Ingredients (for 4 persons):
350 g savoy cabbage
2 Golden Delicious apples from Val Venosta
80 g Gruyère cheese
60 g pancetta
30 ml cider vinegar
1 garlic clove
40 ml extra virgin olive oil
20 g butter
4 thyme sprigs
white ground pepper
Wash savoy cabbage and pluck the leaves. Blanch leaves and quickly chill down with cold water. Then dry and remove the leaf-vein. Separate them carefully.
Grease mini stew pots and arrange prepared savoy cabbage leaves.
Peel turnip and cut into slices of 1 cm that are of the same diameter of the mini stew pots. Lightly sautée in butter but don’t boil until soft. Salt and pepper. Peel apples, remove the core and cut into slices of 1 cm that are of the same diameter of the mini stew pots. Lightly sautée in butter, salt and pepper.
Cut cheese into slices of the same size. Fill the prepared mini stew pots with one apple slice, one cheese slice, one turnip slice and another apple slice. Close the pie with a savoy cabbage leaf.
Put the mini stew pots for 10 minutes in the oven at 200°.
Lightly sautée pancetta with the whole garlic clove and some of the thyme in a pan, put aside and remove pancetta. Then remove garlic and thyme, drain part of the grease and degrease with cider vinegar. Reduce to half, remove from the heat and emulsify with oil. Add pancetta again.
Arrange the pie on the plates, pour emulsion with pancetta and complete with fresh thyme.