December 15, 2016
recipe
INGREDIENTS FOR 2 PEOPLE :
- 300g di farina per polenta
- 400g di verza
- 1 scalogno
- 150g di formaggio grattugiato
- 60g di burro
- 250g di formaggio Branzi
- 100g di salame non troppo stagionato
- 1 bicchiere di brodo vegetale
- Olio EVO, sale e pepe QB
STRUMENTI DI COTTURA :
PROCEDURE :
- In a large frying pan, brown the shallot in a drizzle of oil, add the chopped cabbage and pieces. Skip for a minute then sprinkle with half a glass of vegetable broth and cook over low heat until it is cooked. will be tender, adding more broth if necessary if it gets too dry.
- Boil 1 liter of salted water in a copper pot. When boiling, pour the flour for the polenta and mix for a couple of minutes with a whisk to prevent lumps from forming. Lower the heat, cover and cook for about 40'.
- In the meantime, cut 150g of Branzi into large pieces and the remaining 100g into smaller pieces. thin and keep aside.
- When the polenta is cooked ready, add half the of cabbage, 100g of grated cheese, 150g of branzi more; thick and 40gr of butter (ft4). Mix well (ft5) then spread out on a baking tray covered with parchment paper with a uniform thickness of about a couple of cm.
- Leave the polenta to cool, remove it from the pan and then cut it to obtain rectangular gnocchi. Place the gnocchi on a baking sheet lined with parchment paper and spread the rest of the cabbage, branzi, grated cheese and a few knobs of butter on top.
- Bake 25’ at 180°, the last 5’ with Grill function
- In the meantime, cut 100 grams of salami into small cubes and sauté them for a few minutes in a pan without oil or butter to make them crispy and remove part of their fat.
Once the cooking time has elapsed, remove the polenta gnocchi from the oven and serve.
Finish the dish by garnishing it with a little olive oil. of crispy salami.
Enjoy your meal!