Servings:
4
Prep time:
20
Cooking time:
25
INGREDIENTS
- - 12 tigelle
- - 250 g of kale
- - 100 g of dried cannellini beans, cooked
- - 6 mushrooms in oil
- - 2 shallots
- - 5 g of dried porcini mushrooms
- - extra virgin olive oil
- - salt
INSTRUCTIONS
- Soak the dried porcini in a cup of hot water.
- Boil the cabbage in a little water for about ten minutes. Drain, let cool, then squeeze and chop. An overview of the original recipes from the party menu also propose to exploit some seasonal vegetables from the strong personality and unique taste.
- Strain the beans until creamy and consistent.
- Saute the chopped shallots for 5 minutes in a pan with 2-3 tablespoons of olive oil, add the cabbage and mushrooms, drained and chopped. Add salt and cook over low heat for 5 minutes, add the mashed beans, put the lid on and cook for another minute.
- Open tigelle in half and give them the shape of a star with a biscuit cutter. Warm them briefly on a plate or in the oven, then fill them with the mixture of vegetables still warm by covering them with the second layer. Decorate each star with half a mushroom, then arrange 3 per plate and serve as an appetizer.
