Servings:
4
INGREDIENTS
- - 250 g of cottage cheese
- - 3 eggs
- - 3 tablespoons grated Parmesan cheese
- - 4 carrots
- - 1 leek
- - 1 leaf of red cabbage
- - 4 raw leaves of green cabbage
- - 1 teaspoon orange zest
- - Extra virgin olive oil
- - salt
- - Nutmeg
INSTRUCTIONS
- Divide the carrots into slices and cook them in steam (or boil) for 10 abundant minutes until they become tender. Drain and let them cool.
- Beat the eggs with the Parmesan cheese, a pinch of salt and a generous grating of nutmeg. Then add the cottage cheese, carrots and blend finely. Line a rectangular mold of 18x12 cm with baking paper and oil lightly, fill with the egg mixture and carrots and bake at 175 ° C for 35-40 minutes.
- Peel the green part of the leek, engrave lenghtwise and peel of the leaves. Blanch then the leaves in boiling water for 2-3 minutes and drain them on a cloth. Then, in the same water, boil the leaves of the cabbage for 1-2 minutes and then, finally, the leaf of red cabbage for 4-5 minutes. Immerse in bowls with iced water and then drain on a towel.
- Obtain from 1-2 leaves of the leek, 8 strips like ribbons for packages. Aside whisk the remaining leaves with orange zest, a pinch of salt, 2-3 tablespoons of olive oil and enough water to get a thick sauce. Remove the central white stick of the leaves of the green cabbage. Cut the leaves of the red cabbage into small strips.
- Turn out the bowl of carrots and divide it into four equal parts, getting so small rectangles. Let cool and harden. Wrap then each of them in the leaves of the green cabbage.
- Close the packets using 2 strips of leek (like tape). Then, make a bow with a strip of red cabbage and place it in the center of the packets. Serve them in dishes, decorated with a few slices of orange and accompany them with the leek sauce.
