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Radiatori n.73 with variations of cabbage

RECIPES LA MOLISANA


Radiatori n.73 with variations of cabbage

 
PREPARATION

INGREDIENTS:

  • Radiatori n.73 La Molisana   320g
  • Cabbage   500g
  • Alginate   80g
  • Potatoes   80g
  • Garlic   1 clove
  • Extra virgin olive oil   to taste
  • Salt   to taste

INSTRUCTIONS:

Cut the cabbage into thin strips. In a pan prepare a fund with extra virgin olive oil, a clove of garlic and sautè just 200g of cabbage. The remaining cabbage should, instead, be boiled in a pot together with the peeled potatoes. After cooking (taking as a reference the potatoes) mix all the ingredients creating a smooth and soft texture . Put aside half of the blended sauce, while let cool the other half.

Prepare two bowls with 500ml of water each, in one of the two incorporate alginate and melt the whole. Dip the cabbage cream in the alginate solution for one minute, creating a ball with the help of a spoon; once hardened the ball, plunge it in the other bowl to wash the sphere.

In boiling salted water cook the Radiatori 73, drain the pasta al dente and sautè with the crunchy cabbage, adding a bit of cooking water. Put some cabbage cream in a dish, lay the pasta over and decorate with cabbage spheres.

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Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

These recipes have been created exclusively for La Molisana and you.
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