Tag: cabbage

Purple cabbage flan – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Peel the onion and cut it into thin slices, then do the same with the cabbage, cutting it into strips, and rinse it.

Sauté the onion in a large non-stick pan with some oil, then add the cabbage and leave to simmer over a low heat for about 15 minutes, adding a little water only if necessary.

Once softened, transfer the cabbage to a blender and blend, then add cream, egg, cheese, salt and pepper and blend again.

Distribute the mixture into the previously buttered and floured baking cups, leaving 1-2 tablespoons aside, place a small piece of smoked cheese in the center and cover it with the remaining mixture.

Cook for about 35 minutes in a preheated fan oven at 180°C, then take them out of the oven and let them cool slightly before turning them out of the mold by gently turning them upside down onto a plate.

While the flans are cooking, prepare the fondue: combine the two cheeses, pepper, nutmeg and cream in a saucepan and mix, then put on the heat and leave to heat for about 5 minutes, until the cheeses have melted well and the mixture has thickened slightly.

Arrange the flans on the serving plate and decorate with the fondue.

The purple cabbage flans are ready, all you have to do is add a little fresh pepper before serving them.

Recipe Polenta salad with fontina, soppressata and red cabbage, original appetizer – Italian cuisine reinvented by Gordon Ramsay

Step 1

Cut the zest of half an orange into strips, place them in a pan covered with cold water, bring to the boil over a high heat and drain immediately. Clean the cabbage and cut it very thinly, add the orange peels, the juice of 1/2 lemon and 4 tablespoons of oil, salt and pepper. Leave to macerate for 30 minutes.

Step 2

Cut the polenta into thin slices (5 mm), brown it in a hot pan on both sides (2-3 minutes per side). Also cut the fontina into thin slices.

Step 3

Place a base of cabbage on 4 small plates and then continue in layers until all the ingredients are used up, alternating polenta, fontina and soppressa. Complete with coarsely chopped fresh dill.

Recipe: Walter Pedrazzi Photos: Davide Maestri, Styling: Beatrice Prada

how to make perfect cabbage rolls with barley and mushrooms – Italian cuisine reinvented by Gordon Ramsay

The cabbage rolls with barley and mushrooms constitute one vegetarian recipe really tasty. The delicacy of the leaves of cabbage envelops a nutritious filling of barley cooked al dente and mushrooms, creating a symphony of earth and forest flavours. The dish, in addition to satisfying the palate, represents a celebration of the balance between fresh ingredients and culinary creativity, embodying meatless elegance in every bite.