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https://www.raiplay.it/programmi/esem... - Antonio Paolino prepares a first course based on vegetables. Here are the cabbage gnocchi with vegetable ragù. Ingredients: 300 g rice flour, 150 g 00 flour, 30 g grated cheese, 250 g cabbage, 30 g shallot, vegetable broth, salt and pepper, extra virgin olive oil, 50 g leek, 150 g carrots, 50 g celery, 100 g green broccoli, vegetable broth, 150 g cherry tomatoes, 100 g grated cheese, salt and pepper, oil, thyme, basil, 30 g pumpkin seeds Method: In a pan, fry the chopped shallot with a drizzle of oil. Add the thinly sliced cabbage (or spinach) and let it brown for a few minutes. Add salt, pepper, cover with a drizzle of vegetable broth and put the lid on. Let it cook for 15 minutes. Once cooked, blend it with an immersion blender until you get a thick cream. In a planetary mixer, put the rice flour, the 00 wheat flour, the grated cheese and the cabbage puree while it is still hot. Work until you get a smooth and homogeneous dough. Form some sausages when the dough is still warm, cut them into pieces and cook them in boiling salted water until they rise to the surface. You can also freeze them raw and, if necessary, plunge them into boiling water directly from frozen. For the vegetable ragù, sauté the sliced leek with a drizzle of oil. Add the celery and carrots cut into small cubes and let them flavour. Add the previously blanched broccoli florets and the chopped cherry tomatoes. Add a little broth and finish cooking: the vegetables must remain crunchy. For the wafer, heat a pan and sprinkle the bottom with grated parmesan and a few pumpkin seeds: wait until the cheese melts and becomes slightly golden, then turn off the heat and let the wafer cool on a plate. Drain the gnocchi and sauté them in the pan with the vegetable ragù and a sprinkling of grated parmesan. Crumble the parmesan wafer on top.