Socca (An Italian Beef, Cabbage & Potato Casserole) Recipe

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Ingredients

  • Recipe: Socca (An Italian Beef, Cabbage & Potato Casserole)
  • Summary: From Lidia Bastianich’s Lidia Cooks From The Heart of Italy
  • Ingredients
  • About a dozen large sage leaves
  • 1/4 cup fresh rosemary leaves, stripped from the branch
  • 8 plump garlic cloves, peeled
  • 2/3 cup extra virgin olive oil
  • 1 1/2 tablespoons kosher salt
  • 2 pounds red potatoes, sliced 1/2 inch thick
  • A 4-pound boneless beef shoulder roast (preferably “top blade” or “top chuck shoulder” roast)
  • 1 stick (8 tablespoons) soft butter
  • 1 head Savoy cabbage, about 2 1/2 pounds, cored and sliced into 1/2-inch shreds
  • 2 cups white wine
  • 1 pound Fontina cheese from Valle d’Aosta (or Italian Fontal)

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