Verza Stufata con Speck e Luganega
Brescia/Bergamo area, Lombardy
Lombardy's braised savoy cabbage with speck and luganega sausage — a hearty autumnal dish that demonstrates the Lombard tradition of enriching vegetables with pork. The savoy cabbage is coarsely shredded and braised with diced speck, chunks of luganega, onion, white wine, and a small amount of butter and olive oil. The cabbage wilts slowly, absorbing the pork fat and smoke from the speck. A side dish that is substantial enough to serve as a main with polenta. Common from Brescia to Bergamo throughout the harvest months.