Читать книгу Vegetable Kitchen - Bernhard Long - Страница 112

Serves 4 meals

Butter (for the mold)

Breadcrumbs (for mold)

600 grams of Chinese cabbage

Pinch of salt

4 eggs (size M)

80 grams butter

Pinch of freshly grated nutmeg

50 grams of chopped pistachios

200 grams freshly grated cheese (eg Emmentaler, Gruyère)

75 milliliters of whipped cream

4 tablespoons crème fraîche

3 tablespoons flour

The preparation sequence

The refractory mold with butter and sprinkle with breadcrumbs from paint. Preheat the oven to 180 ° C upper and lower heat.

Wash the carbon with water, brushing, shred into strips and blanch in salted water. Quenching and drain well. Separate the eggs. The softened butter with the egg yolks and nutmeg until fluffy. The cabbage and pistachios quantities. Then alternately grated cheese, cream and creme fraiche stir. Then stiffly beaten egg whites and undergo the flour. Season with a pinch of salt.

Pour the mixture into the mold and golden brown 40-45 minutes in the oven to bake and serve immediately