Hidden among the winter mists of the Crema countryside, ‘pipetto’ emerges as a culinary treasure rooted in the farmer’s tradition.
This dish, simple but rich in flavor, was once the daily meal of local families, a way to warm and nourish themselves with the ingredients that the land provided.
The story of pipetto is a tale of ingenuity and passed-down knowledge.
The Crema housewives, with their wisdom, transformed savoy cabbage, a humble yet nutritious vegetable, into a comforting dish, enriching it with eggs and cheese for substance.
The name itself, ‘pipetto’, derives from the local dialect and evokes the act of ‘piping’, or slow mixing and cooking, as was done in the past on wood stoves.
Today, pipetto cremasco is a symbol of local cuisine, a reminder of past times and an authentic flavor that takes us back to our roots.
In this article, I will guide you step by step in preparing this recipe, revealing the secrets to bringing a piece of Crema’s history to the table.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, Winter
- Energy 67.09 (Kcal)
- Carbohydrates 6.44 (g) of which sugars 2.27 (g)
- Proteins 5.00 (g)
- Fat 3.15 (g) of which saturated 1.72 (g)of which unsaturated 0.90 (g)
- Fibers 3.26 (g)
- Sodium 145.44 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
To bring to the table the authentic flavor of pipetto cremasco, you will need few and simple ingredients, the ones that farming families used in the past.
Each ingredient, in its genuineness, contributes to creating a dish rich in history and tradition.
- 1 savoy cabbage
- 2 eggs
- 1/2 cup Grana Padano DOP
- 1 clove garlic
- 1 tbsp ground cinnamon
- 4 cloves
- 1 pinch salt
- 1 pinch black pepper
- to taste extra virgin olive oil
Tools
To best prepare the pipetto cremasco, you will need some essential tools.
The simplicity of this recipe also lies in its preparation, which requires utensils that we all have in the kitchen, but play a fundamental role in the final result.
- 1 Casserole Florina
- 1 Pan Lagostina
- 1 Chopping board Przrao
By following the steps I will illustrate, you can recreate the authentic pipetto cremasco, a dish that encapsulates the simplicity and warmth of past cooking.
The result will be a triumph of rustic flavors, where tender and enveloping savoy cabbage marries the richness of cheese and the spicy aroma of spices, creating an unforgettable culinary experience.
Steps
Cleaning and cutting the cabbage:
Start by removing the toughest outer leaves of the cabbage. Then, rinse it thoroughly under running water and cut it into thin strips, as if you were preparing a salad.
This step is essential to ensure uniform cooking and a perfect final result.
Boiling the cabbage:
Bring plenty of salted water to a boil in a large pot. Dip the sliced cabbage and let it cook for about 15-20 minutes, until tender.
Drain the cabbage and squeeze it well to remove all excess water. This step is crucial to prevent the pipetto from being watery.
Preparing the mixture:
In a bowl, crack the egg and beat it lightly with a fork. Add the grated Grana Padano, a pinch of salt, and a grind of black pepper.
Mix carefully to combine all the ingredients.
This will be the binder that gives consistency to the pipetto.
Adding the cabbage to the mixture:
Add the drained and well-squeezed cabbage to the egg and cheese mixture.
Gently mix with a wooden spoon, ensuring the cabbage is well distributed and wrapped in the mixture.
This step is important for creating harmony of flavors and textures.
Sautéing in the pan:
In a non-stick pan, pour a drizzle of extra virgin olive oil and add the crushed garlic clove and cloves. Sauté for a few moments, until the garlic releases its aroma.
Add the cabbage and egg mixture, distribute evenly in the pan, add the ground cinnamon, and let it sauté over medium-low heat for about 3 minutes per side, or until the pipetto is golden and crispy.
Remember to remove the garlic and cloves before serving.
Plating and tasting:
Transfer the pipetto cremasco to a serving plate, serving it hot.
You can enjoy it as an appetizer, side dish, or main course, accompanied by steaming polenta or crunchy homemade bread.
Its rustic and enveloping flavor will conquer you at first taste, offering you an authentic and unforgettable culinary experience.
The pipetto cremasco is a dish that lends itself to various interpretations and is easily preserved, allowing you to enjoy its goodness even in the following days.
In this section, I will give you some useful tips on preservation, suggestions to enhance its flavor, and ideas for tasty variations that will enrich your culinary experience.
Preservation:
Refrigerator: Leftover pipetto can be stored in the refrigerator, in an airtight container, for 2-3 days.
Reheating: To reheat, you can use a non-stick pan over low heat, adding a drizzle of oil, or the microwave.
Freezing: Freezing is not recommended, as the cabbage may lose consistency, and the pipetto may become watery.
Tips and suggestions:
For a more intense flavor, you can add smoked bacon or crumbled sausage to the sauté.
If you prefer a creamier pipetto, you can add a bit of fresh cream or milk during cooking.
Some people use butter instead of olive oil.
For a touch of color and flavor, add some freshly chopped parsley leaves to the pipetto.
Pair the pipetto with a slice of toasted polenta or with homemade bread for a complete and satisfying meal.
Variations:
Pipetto with potatoes: Add boiled and mashed potatoes to the cabbage mixture for a more filling variation.
Pipetto with melting cheese: Use a melting cheese like fontina or mozzarella instead of Grana Padano for a more indulgent result.
Vegetarian Pipetto: Omit the bacon or sausage for a vegetarian version of the dish.
Pipetto with other vegetables:
It is possible to vary by using other seasonal vegetables like kale or artichokes.
Variant with rice: Other versions of the recipe include the use of rice; in this case, it is more specifically about rice and cabbage, but the preparation concept is similar. I hope these tips are useful for enjoying pipetto cremasco to the fullest!
Wine to pair with pipetto cremasco:
The pipetto cremasco, with its rustic and enveloping flavor, lends itself to different wine pairings.
The right wine choice can enhance the aromatic notes of the dish and create an unforgettable tasting experience.
Here are some suggestions to find the perfect pairing:
….
Recommended wines:
Franciacorta Satèn DOCG: With its delicate bubbles and notes of white fruit, it cleanses the palate of the dish’s richness and enhances its flavor.
Lugana DOC: A Lombard white wine, with aromas of white flowers and citrus, which pairs perfectly with cabbage and cheese.
Oltrepò Pavese Riesling DOC: An aromatic and fresh white wine, with hints of exotic fruit, which pleasantly contrasts with the rustic flavor of the pipetto.
Bonarda dell’Oltrepò Pavese DOC: For those who prefer a light red wine, this Bonarda with its fruity notes and lively acidity pairs well without overpowering the dish.
Valcalepio Bianco DOC: A soft and harmonious white wine, with aromas of ripe fruit, which goes well with the sweetness of the cabbage.
A local dry white wine: Such as a local Crema wine or from nearby areas; the important thing is that it is a dry wine with good acidity.
FAQ (Frequently Asked Questions)
Do you still have some doubts about the pipetto cremasco?
In this FAQ section, you will find answers to the most frequently asked questions, to uncover all the secrets of this traditional dish and prepare it to perfection.
FAQs about pipetto cremasco:
What is the origin of the name “pipetto”?
The name “pipetto” derives from the Crema dialect and evokes the act of “piping”, that is, slow mixing and cooking, as was once done on wood stoves.
Can I use other vegetables instead of cabbage?
Yes, you can use other seasonal vegetables like kale or artichokes, but cabbage remains the traditional ingredient par excellence.
Can I prepare the pipetto in advance?
Yes, you can prepare the pipetto in advance and store it in the refrigerator for 2-3 days. When ready to serve, reheat it in the pan or microwave.
Can I freeze the pipetto?
Freezing is not recommended, as the cabbage may lose consistency, and the pipetto may become watery.
How can I make the pipetto tastier?
You can add smoked bacon or crumbled sausage to the sauté, or use a more flavorful cheese like provolone.
What is the best pairing for the pipetto?
The pipetto pairs perfectly with steaming polenta, homemade bread, or a side of baked potatoes.
Can I make the pipetto gluten-free?
The pipetto is naturally gluten-free, but make sure to use gluten-free certified Grana Padano.
Is there a vegetarian version of the pipetto?
Yes, you can omit the bacon or sausage for a vegetarian version of the pipetto.
