Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 25 minuti |
Ingredients
| 500 g | purple cabbage |
| 150 g | onion |
| 500 g | Partly Skimmed Milk UHT Microfiltered Sterilgarda |
| 40 g | extra virgin olive oil |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Slice the red cabbage, leaving some aside for decoration.
- Pour the extra virgin olive oil and onion into a saucepan. Sauté for 1 minute.
- Add the red cabbage, salt, pepper and sauté for another couple of minutes.
- Cover with Sterilgarda Microfiltered Semi-Skimmed Milk and leave to cook for 15 minutes (with the lid on).
- Blend everything together until you get a creamy consistency.
- Garnish the cream with the reserved cabbage and serve!
Cook the rice al dente in salted water Dice the vegetables and the provola Brown the vegetables separately Add the mascarpone and strakì to the béchamel ...
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