SAVOY CABBAGE WITH POTATOES
INGREDIENTS:
Star anise distillate:
200 gr water
200 gr alcohol
30 gr star anise
Distil in a vacuum at 25ºC
Potato emulsion:
200 gr boiled potato (Agatha variety)
200 gr extra virgin olive oil
200 gr water
Beat while cold to obtain a smooth consistency
Savoy cabbage:
Savoy cabbage
Extra virgin olive oil
White wine
White wine vinegar
Salt
Rosemary extract
PREPARATION:
Wash the cabbage and roast over hot coals, with salt. Add white wine and white wine vinegar. Wrap firmly in brown paper and aluminium foil and leave to mature for 7 days at 4ºC. After the 7 days, take off the outside leaves, cut the cabbage in half and wrap firmly in brown paper and aluminium foil and cook sous-vide at 120ºC for 90 minutes.
Cook the outside leaves in a non-stick pan, then freeze. Beat to obtain a thick emulsion.
Cut the cabbage into slices 1.5 cm thick, then bake for a few minutes.
TO SERVE: Season the cabbage slices, then cover with the paste made from the outside leaves. Add a few drops of the star anise distillate and drizzle with extra virgin olive oil. Serve on a bed of the potato emulsion with the rosemary extract.
Cook the outside leaves in a non-stick pan, then freeze. Beat to obtain a thick emulsion.
Cut the cabbage into slices 1.5 cm thick, then bake for a few minutes.
TO SERVE: Season the cabbage slices, then cover with the paste made from the outside leaves. Add a few drops of the star anise distillate and drizzle with extra virgin olive oil. Serve on a bed of the potato emulsion with the rosemary extract.