MENU 27 DE AGOSTO DEL 2019

Exploring Chilled Soups

1.697 visualizaciones
160COMPARTIRGUARDAR

Escoffier Online
Publicado el 19 jun. 2015
SUSCRITO 150 MIL
FULL RECIPE BELOW Follow along with one of our online culinary school chefs as she shows you
how to make a chilled raspberry & coconut soup complete with pineapple panna cotta. Let
us show you this fun and crazy world that’s sure to be a new summertime favorite! RASPBERRY &
COCONUT SOUP WIZTH PINEAPPLE PANNA COTTA RECIPE:
http://www.escoffieronline.com/explor... Chilled Raspberry & Coconut Soup Ingredients 3 cups
raspberries ½ cup coconut milk 1/3 cup yogurt ¼ cup sugar ¼ teaspoon cinnamon ½ teaspoon lime
juice ¼ teaspoon lime zest Directions 1. Puree the raspberries, coconut milk, sugar, lime juice and zest.
Strain the seeds out and add the yogurt and cinnamon. Chill. Pineapple Panna Cotta Ingredients ¾ cup
pineapple juice 1 ¼ cups heavy cream ¼ cup granulated sugar 1 ½ teaspoons powdered gelatin
Directions Soften the gelatin in 2 tablespoons of water and set aside. In a sauce pot combine the
pineapple juice cream and sugar and warm until the mixture just begins to boil. Take off the heat and
add the softened gelatin. Mix until dissolved. Pour into lightly oiled ramekins and chill for 2-3 hours until
well set. To unmold place the ramekin in hot water and invert panna cotta to release. Place the Panna
Cotta in the center of a bowl and pour the chilled raspberry coconut soup around it. Garnish with
chopped pineapple and mint.

Chilled sweet corn soup with coconut milk

serves 4
active time: 40 min
For the toasted coconut
1. 1/3 cup unsweetened large coconut flakes
For the soup
1. 3 tablespoons grapeseed or almond oil
2. 2 large shallots – skinned and cut in 1/4″ pieces
3. 1/8 teaspoon ground cayenne
4. 5 large ears fresh corn – husks removed and kernels shaved off the cob with a
sharp knife (4 1/2 cups)
5. 2 cups vegetable stock
6. 2 1/2 cups light unsweetened coconut milk
7. 1 teaspoon sea salt
8. 1 jalapeño pepper
9. fine Alderwood smoked salts or fleur de sel as garnish
1. Preheat oven to 375°F (190°C).
2. Place the coconut flakes on a small baking sheet and bake for 2 to 3 minutes until
golden. Remove from oven and set aside.
3. Heat a large heavy-bottomed pot over medium-high heat. Add the oil, shallots
and cayenne and sauté for 2 minutes until the shallots have softened, stirring
from time to time. Add the corn and continue to sauté for 2 or 3 minutes until the
corn is translucent, stirring frequently. Add the stock, coconut milk and salt and
bring to a boil. Once boiling, reduce heat to medium/medium-low, cover the pot
and simmer for 10 minutes until the corn is tender. Purée the soup with a stick
blender or food processor until very smooth – about 2 to 3 minutes – then strain
in a medium-meshed sieve. Discard the pulp and adjust the seasoning if needed.
Cool the soup to room temperature. Once cooled, transfer to a container and
refrigerate until well chilled, for a minimum of 4 hours or up to 3 days.
4. Using a mandoline, slice the jalapeño crosswise in paper-thin slices. Spoon the
soup in bowls. Garnish with the toasted coconut flakes and the jalapeño slices,
sprinkle with the smoked salts and serve.

Laura in the Kitchen

Publicado el 2 jun. 2016
SUSCRITO 3,4 M

To get this complete recipe with instructions and measurements, check out my website:
http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official
Facebook Page: http://www.facebook.com/LauraintheKit... Contact:
Business@LauraintheKitchen.com Twitter: @Lauraskitchen

Tom Kha Gai (Thai Coconut Soup)

29.922 visualizaciones

1,3 MIL8COMPARTIRGUARDAR

Joshua Weissman

Publicado el 27 abr. 2018

SUSCRIBIRSE 333 MIL

One of my all time favorite Thai dishes, ever. It's salty, sweet, full of umami, spicy, and sour all at the same time. It's a great introduction
to the world of Thai food. FOLLOW ME: Instagram: https://www.instagram.com/joshuaweissman Facebook:
https://www.facebook.com/thejoshuawei... Twitter: https://twitter.com/therealweissman Website: http://joshuaweissman.com/ ---------------
------------------------------------------------ Music - Jef Kaale: https://soundcloud.com/jeff-kaale --------------------------------------------------------------
- Ingredients you'll need: 4 cups full fat coconut milk (2- 13.5 oz cans) 3 cups chicken stock 3 inch piece galangal (you can sub ginger if
you need to) 2 stalks lemongrass 3-4 shallots 4 thai chilis (more or less depending on how spicy you like it) 10 kaffir lime leaves (7 in
the beginning 3 in the end) 3 stalks thai basil (just the stalk not the leaves) 1 cup cremini mushrooms 1.5 pounds chicken breast 1/4 cup
plus 1 tablespoon fish sauce 3 tablespoons palm sugar or brown sugar juice of 1.5 limes Garnish: Chili oil thai basil cilantro
#Learn2Love | Cauliflower 3 Delicious Ways
222.007 visualizaciones

7,1 MIL

49

COMPARTIR

GUARDAR

The Domestic Geek

Publicado el 23 feb. 2015

PRE-ORDER MY Brand New COOKBOOK "The Domestic Geek's Meals Made

Easy" on Amazon Here: https://amzn.to/2tSxEgE

*Brand New* 30 Days of Smoothies eBook available now:

http://bit.ly/230Smoothies
Today I'm sharing my recipes for buffalo cauliflower bites, loaded baked
cauliflower & roasted red pepper and cauliflower soup!

#Learn2Love Brussels Sprouts: http://bit.ly/1BrFtcp

Weekly Meal Prep: http://bit.ly/1DeBZbq
3 Soup Recipes: http://bit.ly/1t4SmWu

Frequently Used & Favorite Items: http://amzn.to/2qTillc

Purchase my eBooks here:

Healthy Meal Plan 2017 eBook Available Now: http://etsy.me/2hRzjvi
*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*:
http://bit.ly/MealPrepBundle
*NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies
Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy
Meal Prep Made Easy eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2
Meal Prep Made Easy eBook | Menus 13 -18:
http://bit.ly/MealPrepMadeEasy3
Dinner Made Easy: http://bit.ly/DinnerMadeEasy
5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook
Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook

Facebook: https://www.facebook.com/thedomesticg...
Twitter: https://twitter.com/@SaraLynnCauchon
Instagram: http://instagram.com/thedomesticgeek1
Pinterest: http://www.pinterest.com/TheDomesticG...
Blog: http://thedomesticgeek.com/
Google+: https://plus.google.com/u/0/114903217...

#Learn2Love Cauliflower

Buffalo Cauliflower Bites

1 head cauliflower, cut into florets
1 tbsp olive oil
½ tsp garlic powder
salt and pepper
1 tbsp butter, melted
¼ cup hot sauce OR BBQ sauce (use slightly less if you prefer them more dry)

In a large bowl, toss cauliflower florets in olive oil, garlic powder, salt and
pepper.
Pour onto a baking sheet.
Bake at 400°F for 15-20 minutes.
In a small bowl, combine butter and hot sauce.
In a large bowl, toss roasted cauliflower in hot sauce mixture until well coated.
Return cauliflower to the baking sheet and bake for an additional 10-15
minutes.
For best results, broil cauliflower for the final minute of cooking.
Serve hot with blue cheese dressing. Recipe here: http://bit.ly/17rGu7e
Enjoy!

Loaded Baked Cauliflower

1 head cauliflower, cut into florets
¼ cup cream cheese
¼ cup green onion, finely chopped
3 slices bacon, cooked and chopped (optional)
½ cup cheddar, shredded
Steam cauliflower until it’s soft, between 5-10 minutes depending on the size
of your florets.
Transfer steamed cauliflower to a large bowl and mash with a potato masher.
While the mashed cauliflower is still hot, stir in the cream cheese,
green onion and bacon.
Scoop into a well-greased muffin tin or a casserole dish and top with some
shredded cheddar cheese.
Bake at 375°F for 15 minutes.
Garnish with some more green onion and a little sour cream.
Enjoy!

Roasted Red Pepper and Cauliflower Soup

1 head cauliflower, cut into florets
1 tbsp olive oil
salt and pepper

1 tbsp olive oil

1 small onion, finely diced
2 cloves garlic, minced
1 cup roasted red peppers
4 cups vegetable broth
½ cup goat cheese, room temperature
fresh thyme
salt and pepper

In a large bowl, toss cauliflower florets in olive oil, salt and pepper
until well coated.
Pour onto a baking sheet.
Bake at 400°F for 25 minutes.
In a large pot, heat oil over medium-high.
Add onion and cook for 3-5 minutes or until it becomes soft and translucent.
Add garlic and cook for an additional 30 seconds.
Add roasted red pepper, roasted cauliflower and vegetable broth.
Season with fresh thyme, salt and pepper.
Bring soup to a boil and then reduce heat to low, cover and simmer for 15-20
minutes.
In a small bowl, temper goat cheese by ladling 1 cup of broth into the
bowl and whisking until the mixture is fully combined.
Pour the mixture back into the pot and stir well.
Remove pot from the stove and puree soup using an immersion blender.
Enjoy!

*SOME links provided above are affiliate links The Domestic Geek is Hosted by
Sara Lynn Cauchon

ENSALADA DE COLIFLOR , RECETA DELICIOSA!

684.343 visualizaciones

8,3 MIL
382

COMPARTIR

GUARDAR

Chef Rogelio Lara

Publicado el 17 jul. 2015
Ensalada de Coliflor Receta Deliciosa

Ingredientes;

1Llibra de coliflor (1/2 kilo aprox.)

Agua cantidad suficiente
3 Huevos hervidos,agua cantidad suficiente
1/2 tasa de yogurt griego
1 cucharada de zanahoria rayada
2 cucharaditas de mostaza
2 cucharadas de pepinillo en vinagre dulce (sweet relish)
1 cucharada de pimiento verde
2 cucharadas de cebolla blanca
1/4 de tasa de apio rebanado o picado
1/2 cucharadita de sal
1/4 de cucharadita de pimienta
Crema de Coliflor | Receta muy Fácil
Rápida y Sana
33.170 visualizaciones

2 MIL31COMPARTIRGUARDAR

Cocina con Carmen

Publicado el 3 feb. 2019

SUSCRIBIRSE 596 MIL

Aprende con este vídeo a preparar una crema de coliflor muy fácil y rápida de hacer y además está riquísima. No hay excusas para no
comer de forma saludable :P Mi libro ya a la venta! https://amzn.to/2RDN0j1 El vídeo está explicado paso a paso y de forma sencilla,
para que os sea fácil hacer los canapés. ¡Seguro que os saldrán deliciosos! Suscríbete al canal ¡Es gratis!: http://goo.gl/Ol18rU
Instagram: https://www.instagram.com/cocinaconca... Facebook: http://goo.gl/5ruODK Ingredientes: 550 g de coliflor 250 g de patatas
100 g de puerro o poro 3 cdas de aceite de oliva v.e. 650 ml de agua o caldo 1 cda de mantequilla sal y pimienta al gusto Espero que
os guste y si tenéis alguna duda u opinión la dejéis en los comentarios. Cocina con Carmen

Ceviche de Coliflor - ElSazóndeSilvia

45.997 visualizaciones

1,1 MIL34COMPARTIRGUARDAR

El Sazón de Silvia

Publicado el 19 jun. 2018

SUSCRIBIRSE

El Ceviche de Coliflor es una botana súper fresca que te caerá muy bien. Este platillo puede ser servido como platillo prinicipal, como
entrada o como una botana y será simplemente la sensación!! 😆😋 Este Ceviche de Coliflor es tan rico, que seguramente no
extrañaras el pescado o el camarón 😊😎 No olvides suscribirte a mi canal, activar la campanita para recibir todas las notificaciones y
compartir este video con tus amigos 😀😁 Más Videos: LISTAS DE VIDEOS: Platillos pa' la Calor https://goo.gl/6fxXe2
Acompañamientos / Sides https://goo.gl/DnV7LB Súper botanas para toda ocasión https://goo.gl/qhDLGa Barra de Ensaladas
https://goo.gl/V2HYc6 Estilo mexicano / Mexican food https://goo.gl/9cpVuE Como Preparar una Taquiza Mexicana
https://goo.gl/knRRVV Recetas del día a día / Everyday recipes https://goo.gl/iZGP3t Platillos de pescado https://goo.gl/8JwdrW
Recetas bajas en calorías / Low calorie recipes https://goo.gl/EvDEtF Recetas de Cuaresma https://goo.gl/TSLRgB LISTA DE
INGREDIENTES: Coliflor Jitomate Cebolla Pepino Cilantro Limón Chile serrano Sal al gusto Agua

Ensalada Tabulé de Coliflor Fácil y Rápida

1.156 visualizaciones

684COMPARTIRGUARDAR

Hoy Comemos
Publicado el 21 jul. 2018

SUSCRIBIRSE 60 MIL

Los ingredientes que vamos a necesitar son los siguientes 350 g de Coliflor 50 g de Cebolla tierna 50 g de Pimiento Rojo 100 g de
Tomate 1 Diente de Ajo Perejil Sal 1 Cucharada de Vinagre de Vino Zumo de ½ Limón Aceite de Oliva Comino en polvo Pimienta
negra Semillas de Chía (Opcional)

Buffalo Cauliflower

Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com:
http://bit.ly/2mEBY0e

Here is what you'll need!

Buffalo Cauliflower

Servings: 4

INGREDIENTS

1 head of cauliflower

¾ cup flour

¾ cup milk/milk alternative

1 teaspoon paprika

2 teaspoon garlic powder

1 teaspoon salt

½ teaspoon pepper

¼ cup buffalo/hot sauce

2 tablespoon coconut oil/vegetable oil

1 tablespoon honey

PREPARATION

1. Preheat oven to 450˚F (230˚C).

2. Break the head of cauliflower into florets, about 1½-inch wide.

 3. In a large mixing bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until
well-combined.

4. Add the cauliflower florets to the batter, making sure each piece is evenly coated.

5. Bake for 20 minutes, flipping halfway.

6. In a small mixing bowl, combine the hot sauce, vegetable oil, and honey, and stir until evenly
combined.

7. Brush the hot sauce mixture on cauliflower and bake for an additional 20 minutes.

8. Enjoy!


INGREDIENTES

 ELABORACIÓN

 INFORMACIÓN NUTRICIONAL
 Facebook
 Twitter
 Email
 Imprimir
COMPARTIR
‹ AnteriorSiguiente ›

50 min
TIPO DE PLATO: CARNES, VERDURAS Y HORTALIZAS
TEMPERATURA DE CONSUMO: CALIENTE

ALÉRGENOS
Gluten Sulfitos

INGREDIENTES PARA 5 RACIONESCALCULAR RACIONES

Aguja1.0 kg
Sal fina3.75 g
Harina txuri (R) (W 120 -140)0.005 kg
Aceite alto oleico0.15 l
Ajo0.9 ud
Cebolla0.1 kg
Zanahoria0.025 kg
Vino tinto0.05 l
Fondo blanco0.5 l
Salsa de Tomate0.15 l
 Maizcrem0.0 kg
Zanahoria0.15 kg
Champiñon fileteado conserva0.1 kg
Guisante congelado0.05 kg
Pimiento morrón entero conserva0.075 kg
Patata pelada guisar 2x 10.3 kg
INGREDIENTES PARA FONDO BLANCO (0.5 L) VER RECETA
INGREDIENTES PARA SALSA DE TOMATE (0.15 L) VER RECETA
ELABORACIÓN
 Retirar la grasa y los nervios de la carne, cortarla en dados de 2 cm.
Para esta receta, son necesarias las siguientes elaboraciones:
 Fondo blanco
 Salsa de tomate
 Para la guarnición:
o Cortar en dados la zanahoria y cocerla con el guisante a la inglesa o al vapor.
o Pelar las patatas, cortarlas en dados de 2 cm y freírlas.
o Acabar de cocinar el pimiento morrón con un poco de ajo y aceite.
Para el ragout:
 Sazonar y enharinar ligeramente la carne.
 Saltear la carne y meter en una olla a presión con la verdura de condimentación (el ajo, la zanahoria y
la cebolla en brunoise).
 Añadir el vino, tapar y dejar sudar a fuego suave.
 Añadir el fondo justo hasta cubrir la carne ligeramente, no mas.
 Cocinar hasta que la carne esté blanda, unos 20 minutos.
 Abrir la olla y añadir el champiñón y el pimiento morrón, dejar cocer 5 minutos.
 Echar la salsa de tomate para dar color y reforzar el sabor.
 Poner a punto de sal y espesar la salsa, habitualmente con fécula de maíz.
 Por último añadir la zanahoria, el guisante, el champiñón y las patatas fritas.

Ragout de Verduras
(Ratatouille)
ImprimirEnviarGuardar
 Sirve:

4 raciones

Pieza:

Máquina Saladmaster

Sartén Grande con Tapa de 27,9 cm (11 pulg.)

Cuchillo Santoku de 17,8 cm (7 pulg.)

Valora:

ive Ragout de Verduras (Ratatouille) 1/5

ive Ragout de Verduras (Ratatouille) 2/5

ive Ragout de Verduras (Ratatouille) 3/5

ive Ragout de Verduras (Ratatouille) 4/5

ive Ragout de Verduras (Ratatouille) 5/5

Contribuido por:

Isis Israel

Dealer Autorizado Saladmaster®

Agregar un Comentario

Ingredientes
1

berenjena pequeña

cebolla mediana, cortada con Cono #4

2-8
 dientes de ajo, rallados con Cono #1

tomates medianos, en cuartos o en rodajas

calabacín mediano, cortado en cubitos (o cortado con Cono #3)

pimiento verde mediano, cortado en tiras

1⁄4

taza de

perejil picado

(15

g)

cucharada de

sal

(15

g)
1⁄4

cucharadita de

pimienta

(3.75

g)

2-4

tazas de

alubias cannellini cocidas (opcional)

(354 - 708

g)

Preparación :

1. Corta la berenjena en cubos de 1⁄2 pulgada. Reserva.

2. Precalienta la sartén a fuego medio. Cuando al salpicar varias gotas de agua, resbalan y chisporrotean, añade la
cebolla y el ajo y cocina hasta que se ablanden.
3. Añade los demás ingredientes, tapa y cocina. Cuando la Vapo-Valve™ haga clic, reduce el fuego a bajo.
4. Cocina a fuego lento, removiendo ocasionalmente, hasta que los vegetales estén tiernos pero crujientes,
aproximadamente 10 minutos.
5. Decora con las hierbas frescas, si lo deseas, y sirve.

Cómo preparar ragout de verduras

 Publicado domingo 4 septiembre, 2016 por Lorena Olivares




 Guardar

El ragout es un plato típico de la cocina italiana, donde se combinan carnes y verduras

cocinadas por una gran cantidad de horas. Lo que te traemos a continuación es una
adaptación de dicho plato, que combina verduras y jugos en una rica preparación
caliente.

Si quieres innovar en tu cocina y probar cosas nuevas, ésta es tu oportunidad: ragout

de verduras.

Necesitas:

-1 cebolla (grande)

-1 zapallo italiano

-2 zanahorias
-1 pimentón

-2 ajos

-1 caldo de verduras

-Orégano

-1 cucharada de margarina

Paso a paso

Lo primero que haremos será lavar y picar en cuadros pequeños todas las verduras.

Posteriormente, diluimos en una olla una cucharada de aceite y sofreímos la

zanahoria con la cebolla y el ajo.

Una vez cocidas, agregamos el pimentón y sofreímos por 4 minutos más.

Finalmente agregamos el zapallo italiano y dejamos cocer por 15 minutos a fuego
medio. Verás que las verduras comenzarán a desprender un jugo.

Agrega la cucharada de margarina, junto con la pimienta y el orégano. Pasado el

tiempo, tu ragout de verduras estará listo para servir.

Puedes acompañarlo de arroz, verduras e incluso puré. Su combinación te dejará con

la boca abierta.

Si te gustó esta receta, no dejes de preparar potaje de porotos o un delicioso mousse

de garbanzos. ¡Son deliciosos!

Ragú vegetariano/ ragú de

vegetales
El ragú no solo es de carne también tenemos la alternativa
de prepararlo solo con verduras, rico en sabor y color, un plato fácil
de preparar

INGREDIENTES PARA 4 PERSONAS:

2 zanahorias ralladas
1 penca de apio picado
1 cebolla pequeña rallada
1 berenjena cortada en cuadritos
150 ml de salsa de tomate
150 ml de agua
40 ml de aceite de oliva extravirgen
2 ramitas de perejil picado
1 ajo picado o en polvo y oregano al gusto
1 cubito o dado vegetale
sal y pimienta al gusto
PREPARACION:
1. En una sartén con poquito aceite rohogar por 3 minutos el apio
picado, la zanahoria y la cebolla.

2. Agregar el resto de aceite y agregar la berenjena picada, el perejil

y el ajo picado cocinar por 5 minutos mas.

3. Pasar la verdura de la sartén al mixer o licuadora y medio triturar

con el agua.

4. Después lo pasamos de nuevo a la sartén y agregamos la salsa, la

cucharadita de orégano, el cubito o dado y cocer por 20 minutos,
mezclar y tapar la sartén.

5. Probar de sal y si te gusta puedes añadir pimienta (pepe) y pasado

el tiempo ya esta listo nuestro ragú.

RAGÚ DE VERDURAS
POSTED ON 3 AGOSTO, 2013
by Veganizando

Sharing is caring!

 1



Ya sabéis que yo hago recetas fáciles y que sirvan para el diario. Ya me gustaría a
mí que me diera tiempo a cocinar cosas muy elaboradas, pero tiempo justamente es
lo que me falta. Bien es cierto que el tiempo es relativo: si me hubieran dicho que, de
mi boca saldría que una receta que lleva una hora «se hace en un ratito», me hubiera
reído a carcajadas. Y, sin embargo, ya no compro salsa de tomate: la hago yo. Para
que veáis lo que cambian las cosas cuando uno se mete en la cocina. Esta receta la
saqué de uno de los libros que me compré en marzo en Florencia: Vegan, la nuova
scelta vegetariana. Me gusta mucho la cocina italiana (como me dijo un amigo mío de
ese país: «qué descubrimiento la cocina italiana hecha en Italia») y creo que comen
mejor que los españoles. ¿En qué me baso? En que en todos los restaurantes hay al
menos un plato vegetariano y en que, en las cartas, en los menús, no han
desaparecido las legumbres, como aquí. Este es un ragú de seitán que puede servir
para pasta, para arroz, para legumbres o como guarnición.
 Ingredientes para 5 raciones de las mías:

 1 cebolla
 1 rama de apio
 2 calabacines
 2 zanahorias
 2 dientes de ajo
 750 mililitros de salsa de tomate
 1 pizca de tomillo
 aceite de oliva
 sal
Preparación:

Corta la verdura en cubos por separado. Prensa el ajo y pica la cebolla. Sofríe, en dos
cucharadas de aceite, el ajo durante 1 minuto. Agrega ahora la cebolla y fríela 7
minutos, todo a fuego medio. Añade el apio, sin hilos y picado, y la zanahoria. Sofríe
unos minutos (yo lo tuve 7 minutos más) y agrega el calabacín. Sazona al gusto y
añade el tomillo.

Ahora, echa la salsa de tomate, sube el fuego y, cuando hierva, tapa el cazo y baja el
fuego. Ponlo a fuego medio-bajo o bajo (yo lo dejo en el 3 de la vitrocerámica: mi
vitrocerámica tiene hasta el 9). Cuece durante 30 o 40 minutos y listo para servir.
 Tagliatelle with vegetable ragu
 1
 2
 3
 4
 5
(33 ratings)

By Lucy Netherton

Magazine subscription – 5 issues for £5

PREP: 10 MINSCOOK: 40 MINS

EASY

SERVES 5

This veggie Bolognese-style sauce is great served with pasta and crams in three of
your five-a-day







 Freezable
 Vegetarian

Nutrition: per serving

 kcal321

 fat3g

 saturates2g

 carbs55g

 sugars12g

 fibre5g

 protein15g

 salt0.3g

Save to My Good Food

Print

Ingredients
 1 onion

, finely chopped

 2 celery

sticks, finely chopped

 2 carrots
 , diced

 4 garlic cloves, crushed

 1 tbsp each tomato purée and balsamic vinegar
 250g diced vegetables, such as courgettes, peppers and mushroom

 50g red lentil

 2 x 400g cans chopped tomatoes with basil
 250g tagliatelle (or your favourite pasta)
 2 tbsp shaved parmesan

(optional)

Method
1. Tip the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp
water or stock, if you have some. Cook gently, stirring often, until the vegetables are
soft.
2. Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 min
more, add the diced veg, lentils, tomatoes, then bring up to the boil.
3. Turn to a simmer, then cook for about 20 mins. Meanwhile, cook the pasta following
pack instructions, then drain. Season the ragu and serve with pasta and Parmesan
on top, if you like.

RAGOUT DE VERDURAS
TIEMPO
 35 min.
PORCIONES

8 pers.
DIFICULTAD

Fácil
Tabla nutricional por porción
Energía 97
Proteínas 1.2
Grasa Total 5.5
H. de Carbono Disponible 9.5
Colesterol 4.0
Fibra Dietaria Total 3.00
Sodio 261

NECESITAS
 2 Zanahorias cortadas en cuadritos
 1 Cebolla morada cortada en cuadritos
 1 Pimiento rojo cortado en cuadritos
 1 Pimiento verde cortado en cuadritos
 1 Berenjena cortada en cuadritos
 1 Zapallo Italiano cortado en cuadritos
 2 Cucharadas de aceite de oliva
 1 Tableta de caldo de verduras MAGGI®
 ½ Taza de vino blanco
 Sal y pimienta a gusto
 1 Cucharada de mantequilla
PREPARACIÓN
1.- Calienta una sartén o wok de preferencia y añade el aceite de oliva. Agrega la zanahoria
en conjunto con la cebolla y cocina durante 1 minuto revolviendo de vez en cuando.

2.- Continua con los pimentones y vierte el vino blando de una vez, cocina durante 2 min
hasta que el vino evapore a la mitad. Finaliza con la integración del zapallo italiano y las
berenjenas, cocina durante 3 minutos y agrega la tableta de caldo de verduras MAGGI®
previamente desmenuzada, condimenta con pimienta a gusto y agrega la cucharada de
mantequilla. Revuelve hasta que se derrita la mantequilla y sirve de inmediato.

RAGU DE VERDURAS
 English
Receta
 Imprimir

Este ragu de verduras es perfecto para una cena romántica o comida

familiar y con amigos, ¿no crees?
Yo se que muchas veces lo ideal es salir a cenar, que te consientan y no
tener que hacer nada en casa… pero también los días que tienes ganas de
platicar tranquila y en pareja pueden ser una loquera… mil gente en el
restaurante, hay días que es mejor quedarse en casa a cenar delicioso.
Y la pasta siempre se presta para estos días ¿no? siempre es como
romanticona… esta receta de ragú de verduras me encanta porque a
pesar de ser super sencilla lleva ingredientes que le dan un B-O-O-M total
al sabor y hace que nos sintamos en el mejor restaurante italiano del
mundo.
(OTRA IDEA: PASTA MEDITERRÁNEA)
Aparte es de las recetas que la haces una vez y de verdad que te la
aprendes de memoria, este ragú de verduras queda bien, bueno,
BUENISIMO con sólo poner los ingredientes al tanteo. Abajo te doy la
receta que yo usé pero vas a ver que es super fácil y te la vas a poder
aprender de memoria.
Y así vas a poder cocinarla mucho mucho…. o enfrente de tu media
naranja o todos tus seres queridos. Es como cuando en las películas uno
cocina con una copita de vino enfrente del otro y luego se sientan a
comer en una mesa con velas… ¿¿¿no se te hace???

jajjaja… ¿suena bien no crees?

(OTRA IDEA: PASTA EN UNA SOLA OLLA )
Pero bueno, te dejo la receta de este

RAGU DE VERDURAS

y ojalá te sirva para hacerla hoy y muchos días más de celebración o días
de antojo de una buena pasta. Si te gusta la receta porfa compártela , y
el blog también.

Mil gracias por estar aquí y leer esta receta, si la haces porfa ponla
en Instagram con #piloncilloyvainilla y déjame saber si como te fue, ok?*
También estaría increíble que la compartieras con todos tus amigos
en Facebook o la guardarlas para hacerla después en Pinterest.

0 de 0 votos

Ragu de verduras
Esta receta de ragu de verduras es fácil de hacer y muy adaptable. Es una receta que es muy del
gusto de todo mundo.

10 min

25 min

35 min

6 personas

Calorías: 67kcal
Ingredientes

 1 paquete de pasta tipo espagueti de 1lb o 454 grs.

 Sal
 2 cucharadas de aceite de oliva
 1 zanahoria picada chiquita
 1 tallo de apio picado chiquito
 ½ cebolla mediana picada chiquita
 1 diente de ajo picado
 ½ – ¾ de taza de vino tinto
 1 lata de 28 oz de tomate San Marzano en trozos o en puré
 3 cucharadas de perejil picado
 11/2 cucharaditas de sal o mas si sientes que es necesario

Instrucciones

1. En una olla/sartén pon el aceite de olivo a fuego medio, agrega las verduras con
una pizca de sal y déjalas ahí hasta que estén suaves y empiecen a pegarse tantito. Mas o
menos como 5-7 minutos.
2. Agrega el vino tinto y despega los pedacitos que se pegaron en el fondo de la olla.
Deja el vino por 2 o 3 minutos o hasta que casi se haya evaporado.
3. Agrega el tomate, el perejil y baja el fuego, deja que hierva a fuego lento por 5- 7
minutos.
4. Pon a cocer la pasta como dice en el paquete. Cuando esté lista, con unas pinzas
de pan sácala poco a poco, dejando escurrir un poco el agua y ponla directamente en la
olla de la salsa. Si crees que está muy aguada la salsa, no te preocupes, se absorbe. Si
sientes que esta muy seca la salsa agrega un poco de agua donde se coció la pasta.
5. Termina con un poco de aceite de oliva, perejil fresco y sal de mar.

Notas
Opcional: Le puedes poner también una cucharada de pasta de tomate antes de ponerle el vino.

Nutrition
Serving: 340g | Calories: 67kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated
Fat: 1g | Sodium: 371mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1770IU | Vitamin
C: 2mg | Calcium: 13mg | Iron: 1mg

Plato: Plato fuerte

Cocina: Cocina Italiana vegana

Keyword: ragú vegano, salsa de verduras para pasta

Autor: Piloncillo&Vainilla

RAGOUT DE VERDURAS
8 porciones

35 Minutos

Fácil

Ingredientes
2 Zanahorias cortadas en cuadritos

1 Cebolla morada cortada en cuadritos

1 Pimiento rojo cortado en cuadritos

1 Pimiento verde cortado en cuadritos

1 Berenjena cortada en cuadritos

1 Zapallo Italiano cortado en cuadritos

2 Cucharadas de aceite de oliva

1 Tableta de caldo de verduras MAGGI®

½ Taza de vino blanco

Sal y pimienta a gusto

1 Cucharada de mantequilla

Preparación
1.- Calienta una sartén o wok de preferencia y añade el aceite de oliva. Agrega la zanahoria en conjunto
con la cebolla y cocina durante 1 minuto revolviendo de vez en cuando.

2.- Continua con los pimentones y vierte el vino blando de una vez, cocina durante 2 min hasta que el vino
evapore a la mitad. Finaliza con la integración del zapallo italiano y las berenjenas, cocina durante 3
minutos y agrega la tableta de caldo de verduras MAGGI® previamente desmenuzada, condimenta con
pimienta a gusto y agrega la cucharada de mantequilla. Revuelve hasta que se derrita la mantequilla y
sirve de inmediato.

S AV O Y C A B B A G E : K I T C H E N B A S I C S
By Steve Albert Leave a Comment

The savoy cabbage has a yellow-

green nearly round head with wrinkled leaves. Savoy cabbage is
considered by many to be the best eating cabbage. It has a very
delicate texture and a flavor much superior to smooth leaved
cabbage.

Savoy cabbage is not easily shipped so it is not as readily available

as red or green cabbage. You should find savoy cabbage at the farm
market or you can grow it yourself.

Savoy cabbage is also called curly cabbage. Savoy cabbage is named

for the region where it is believed to have originated: the Savoy
which straddles the Alpine regions of Italy and France.

Because savoy cabbage is so tender, it requires much less cooking

than other cabbage varieties.

Season. Cabbage is a cool-season crop. In regions where it gets

neither too hot nor too cold, cabbage will keep in the garden for
quite some time. If the weather is more extreme, cabbage will store
in the refrigerator for about two weeks. The savoy cabbage is best
for fresh eating.
Choose. Select cabbage that is heavy for its size and is compact.
Savoy cabbage should be crisp with well-colored leaves. Avoid Savoy
cabbage that has thin, wilted leaves or a cracked head.

Prepare. Soak cabbage in salt water or vinegar for about 15 minutes

before using to free the tightly packed leaves of insects. After
soaking, rinse the head thoroughly in cold running water. For the
mildest flavor and tenderness, cut out and discard any fibrous thick
ribs from the outer leaves.

Store. Cabbage will keep for about 2 weeks in the vegetable drawer
or in a perforated plastic bag in the refrigerator. Cut cabbage should
be stored away from other foods.

Cook. Cook cabbage until it is just tender-crisp. Cabbage that is

cooked tender-crisp will remain sweet. Overcooked cabbage will
lose texture and flavor.

Recipe. Slice savoy cabbage into 1/4 inch strips. Heat 2 cloves garlic
and a quarter cup extra virgin olive oil in a nonstick pan. When the
oil is hot, add the cabbage and a dash of salt. Cook and stir until the
cabbage is just tender.

Serve. Savoy cabbage can be eaten raw or cooked and has a flavor
affinity for garlic, olive oil, polenta, potatoes, sweet onions, and
white beans.

Varieties. Savoy cabbage varieties to look for include ‘Savoy King’,

‘Savoy Ace’, and ‘Quintal D’Alsace’. A savoy with a pointed head is
called ‘Spivoy’. It is a great selection for the home garden because it
can be closely planted and holds well after maturing so that the
harvest can be extended over a longer period.

Brassica oleracea var. sabauda

Ir a la navegaciónIr a la búsqueda
Para otros usos de este término, véase Col.
 Col de Saboya

Taxonomía

Reino: Plantae

División: Magnoliophyta

Clase: Magnoliopsida

Orden: Brassicales

Familia: Brassicaceae

Género: Brassica

Especie: B. olearacea

Nombre trinomial

Brassica oleracea var. sabauda L., 1753

Sinonimia
 (=) Brassica oleracea var. bullata DC., pro parte majore
 (≡) Brassica oleracea subsp. sabauda (L.) Schübl. & G. Martens

[editar datos en Wikidata]

col de Saboya

Valor nutricional por cada 100 g

Energía 27 kcal 113 kJ

Carbohidratos 6.1 g

• Azúcares 2.27 g

• Fibra alimentaria 3.1 g

Grasas 0.1 g

Proteínas 2g

Agua 91 g

Retinol (vit. A) 50 μg (6%)

• β-caroteno 600 μg (6%)

Tiamina (vit. B1) 0.07 mg (5%)

Riboflavina (vit. B2) 0.03 mg (2%)

Niacina (vit. B3) 0.3 mg (2%)

Ácido pantoténico (vit. B5) 0.187 mg (4%)

Vitamina B6 0.19 mg (15%)

 Vitamina C 31 mg (52%)

Vitamina E 0.17 mg (1%)

Vitamina K 68.8 μg (66%)

Calcio 35 mg (4%)

Hierro 0.4 mg (3%)

Magnesio 28 mg (8%)

Manganeso 0.18 mg (9%)

Fósforo 42 mg (6%)

Potasio 230 mg (5%)

Zinc 0.27 mg (3%)

% de la cantidad diaria recomendada para adultos.

Fuente: col de Saboya en la base de datos de nutrientes de USDA.

[editar datos en Wikidata]

La col de Saboya o col de Milán (Brassica oleracea var. sabauda L.) es

una variedad de col muy habitual en Europa (es originaria de Italia) que se puede cultivar
durante todo el año. Uno de los principales usos de esta col es el culinario, donde se suele
preparar hervida. Se considera que de entre todas las coles es la que posee unas hojas más
tiernas y dulces de sabor.

Índice

 1Característica
 2Usos
 3Referencias
 4Enlaces externos
Característica[editar]
Tiene un conjunto de hojas oscuras de color verde que se van poniendo más claras hasta llegar
a un verde-amarillento a medida que se penetra en el cogollo de la planta.
La col rizada es la variedad Brassica oleracea var. sabellica L. La col verdede hojas rizadas es
propia del norte de Alemania (Grünkohl).1

Usos[editar]
Se emplea en la cocina de algunos países europeos desde el sur: cocina italiana, hasta el
norte: holanda, alemana (en Alemania se comen cerca de 50.000 toneladas al año) y
en Hungría y Eslovaquiase prepara siempre cocida en forma de salsa y servida como
acompañamiento de carnes. También es parte de las verduras para el caldo de verduras y carne
de ternera. Se suele recoger en las últimas semanas de otoño porque aguanta las heladas sin
dañarse.

Referencias[editar]
1. ↑ Enrique López Magallón, Kohlfahrt: Bremen celebra la col rizada con una divertida tradición:
Grünkohl, verdura del frío, Deutsche Welle, 2011

How to cook Savoy cabbage

See our Savoy cabbage Recipes

Savoy cabbage is a classic vegetable - its attractive deep green colouring and crinkly
leaves have ensured its popularity has never waned. What makes it even better is that
when cooked it doesn’t emit the usual odour associated with overcooked cabbage.
What to look for when buying Savoy cabbage
Savoy cabbages are at their peak from October through to February.

Savoy cabbages should have deep green, crisp outer leaves, becoming lighter towards
the core. The leaves should be tightly packed together, and the overall cabbage should
feel heavy for their size.
Guinea fowl with boudin blanc, savoy cabbage and white onion purée
by Stephen Crane
Pork loin and black pudding Wellington with Grandpa’s cabbage
by Emily Watkins

How to cook Savoy cabbage

Savoy cabbage is a very versatile brassica as it can be prepared and cooked in a
multitude of ways. It suits simple cooking methods well – it is wonderful when blanched
and finished off in a hot pan with a knob of butter and some pancetta and garlic,
perhaps.

The leaves of Savoy cabbage are both attractive and fairly durable; they can be eaten
raw in salads or used to wrap meat balls or Vegetarian haggis – a very British
alternative to stuffed vine leaves. Simply trim down any thick, tough veins and then
blanch the leaves for a couple of minutes if using to wrap.
What Savoy cabbage goes with
When cooked, the sweet, mildly earthy flavour pairs nicely with pheasant, guinea
fowl or grouse. That said, it goes with practically any bold-flavoured meat dish – think
Sunday roasts, hearty pies or comfort dishes such as Dominic Chapman’s Toulouse
sausages and lentils.
 Stir-fried Savoy cabbage
 1
 2
 3
 4
 5
(4 ratings)

By Silvana Franco

Magazine subscription – 5 issues for £5

PREP: 15 MINSCOOK: 10 MINS

EASY

SERVES 6

A simple dish full of vitamin C and folic acid and ideal on the side of your Sunday roast






 Vegetarian
 Healthy

Nutrition: per serving

 kcal61

 fat3g

 saturates0g

 carbs6g

 sugars6g

 fibre5g

 protein3g

 salt0.02g

Save to My Good Food

Print

Ingredients
 1 large Savoy cabbage, thinly sliced
 1 tbsp olive oil

 2 garlic cloves, thinly sliced

 1 tsp fennel or caraway seeds

Method
1. Steam or boil the cabbage for 3-4 mins until just tender, then drain well. If doing
ahead of time, cool under running water and chill until ready to stir-fry.
2. Heat the oil in a wok or large frying pan. Add the garlic and seeds and cook for 1 min
until beginning to turn golden. Toss in the cabbage and stir-fry over the highest heat
for 3-4 mins. Season with a little sea salt and serve.
 Cider-braised cabbage & leek
hotpot
 1
 2
 3
 4
 5
(2 ratings)

By Good Food

Magazine subscription – 5 issues for £5

PREP: 10 MINSCOOK: 15 MINS

EASY

SERVES 8

Add a bit of colour to this versatile and healthy side with some sliced carrots







 Vegetarian
 Healthy

Nutrition: per serving

 kcal96

 fat6g

 saturates3g

 carbs7g

 sugars6g

 fibre5g

 protein3g

 salt0.1g

Save to My Good Food

Print

Ingredients
 50g butter

 4 leeks

, thickly sliced and washed

 1 large Savoy cabbage, shredded

 200ml dry cider
 Method
1. Melt the butter in a large pan, tip in the leeks and sweat for 5 mins, stirring to break
up, until they soften. Stir in the cabbage, then pour over the cider. Turn up the heat
and wilt the cabbage for a few mins. Season, and serve immediately.

Creamy Savoy cabbage with

carrots
 1
 2
 3
 4
 5
(8 ratings)
 By Nick Nairn

Magazine subscription – 5 issues for £5

PREP: 15 MINS - 20 MINSCOOK: 6 MINS

EASY

SERVES 8

Savoy cabbage at its best, a great accompaniment to any meal - particularly the
Christmas turkey or part of your Hogmanay meal







 Easily doubled

Nutrition:
 kcal130

 fat10g

 saturates6g

 carbs9g

 sugars0g

 fibre4g

 protein2g

 salt0.15g

Save to My Good Food

Print

Ingredients
 1 large Savoy cabbage
 4 large carrots

 50g butter
 4 tbsp double cream
 pinch nutmeg

Method
1. Pull off any tough outer leaves from the cabbage and discard. Cut in half, then
remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut
the carrots into fine, thin strips or grate in the food processor.
2. Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 mins until
just tender, then drain. Return to the hot pan and add the butter and cream. Season
with pepper, and salt if you like, add the nutmeg and stir well to coat. Pile into a
serving dish and serve immediately.

Savoy cabbage
From Wikipedia, the free encyclopedia

Jump to navigationJump to search

This article needs additional citations for verification. Please

help improve this article by adding citations to reliable sources.
Unsourced material may be challenged and removed.
Find sources: "Savoy cabbage" – news · newspapers · books · scholar · JSTOR (January
2017) (Learn how and when to remove this template message)
 Savoy cabbage

Species Brassica oleracea var. sabauda L.

Cultivar group Brassica oleracea Savoy Cabbage Group

Cultivar group members  'Tundra'

 'Winter King'
 'Savoy King'

Cabbage, savoy, raw

Nutritional value per 100 g (3.5 oz)

Energy 113 kJ (27 kcal)

Carbohydrates 6.1 g

Sugars 2.27 g

Dietary fiber 3.1 g

Fat 0.1 g

Protein 2g
Vitamins Quantity%DV†

Vitamin A equiv. 6%

beta-Carotene 50 μg

lutein zeaxanthin 6%

600 μg

77 μg

Thiamine (B1) 6%

0.07 mg

Riboflavin (B2) 3%

0.03 mg

Niacin (B3) 2%

0.3 mg

Pantothenic acid (B5) 4%

0.187 mg

Vitamin B6 15%

0.19 mg

Folate (B9) 20%

80 μg

Choline 3%

12.3 mg

Vitamin C 37%

31 mg

Vitamin E 1%

0.17 mg

Vitamin K 66%

68.8 μg
Minerals Quantity%DV†

Calcium 4%

35 mg

Iron 3%

0.4 mg

Magnesium 8%

28 mg

Manganese 9%

0.18 mg

Phosphorus 6%

42 mg

Potassium 5%

230 mg

Zinc 3%

0.27 mg

Other constituents Quantity

Water 91 g

Link to USDA Database entry

 Units
 μg = micrograms • mg = milligrams
 IU = International units

Percentages are roughly approximated using US recommendations for

†

adults.

Source: USDA Nutrient Database

 Savoy cabbage (Brassica oleracea var. sabauda L. or Brassica oleracea Savoy Cabbage
Group),[1][2] is a variety of the plant species Brassica oleracea. Savoy cabbage is a
winter vegetable and one of several cabbage varieties.[3] It is thought to originate
from England and the Netherlands.[citation needed] In the 18th century, it was introduced
into Germanyas "Savoyer Kohl".[4] It is named after the Savoy Region in France.[5] It is known as
'cavolo verza' in Italy.[5] It has crinkled, emerald green leaves.[6] The leaves are crunchy and
tender.[4] Known cultivars include 'Savoy King' (in the US),[4] 'Tundra' (green with a firm, round
heart) and 'Winter King' (with dark crumpled leaves).[3]

Contents

 1Uses
 2See also
 3References
 4External links

Uses[edit]

detail of the upper epidermis of the leaf

detail of the lower epidermis of the leaf

Savoy cabbage does not turn into mush when cooked. It has the same flavor and appearance as
regular cabbage when cooked but retains a firm texture which is desired in some recipes. Savoy
cabbage can be used in a variety of recipes. It pairs well with red
wine, apples, spices, horseradish and meat.[4] It can be used for roulades, in stews and soups,
such as borscht,[5] as well as roasted plain and drizzled with olive oil. It can be used in preserved
recipes such as kimchi or sauerkraut,[5] and with strong and unusual seasonings such
as juniper.[7]
Signs of desirable quality include cabbage that is heavy for its size with leaves that are
unblemished and have a bright, fresh look. Peak season for most cabbages in the Northern
Hemisphere runs from November through April.[6]
Fresh whole cabbage will keep in the refrigerator for one to six weeks depending on type and
variety. Hard green, white or red cabbages will keep the longest while the looser Savoy
and Chinese varieties such as napa and bok choy need to be consumed more quickly. It is
necessary to keep the outer leaves intact without washing when storing since moisture hastens
decay.
The cabbage provides fiber,
vitamins A, C, K and B6, folate, potassium, manganese, thiamin, calcium, iron and magnesium.[5]
Savoy can be difficult to grow as it suffers from caterpillars, pigeons and club rootdisease.[6] It
does best in full sun,[2] and is winter-hardy, able to tolerate the cold, frost and snow.[4][2]

See also

B R A I S E D S AV O Y C A B B A G E
( D A D ’ S ‘ V E R Z A S T U FATA ’ )
Nicoletta OCTOBER 20, 20 17

Jump To Recipe

508SHARES

 131


 317



 60

Braised Savoy Cabbage (Dad’s ‘Verza Stufata’), a simple, easy, and quick side
dish yet packed with flavor. The cabbage cooks slowly, covered, in a soffritto of
oil, garlic, and chili flakes, and just a touch of water until nice and tender.
Song of the day: Back To The Earth”, by Jason Mraz.
There are dishes that remind me of my family more than others. Dishes that were
eaten many a time at my parents’ table, that smell and taste like home.

There are products I see at the market that I immediately associate with the garden
my family has in the countryside, that was my grandfather’s and then my father’s,
a garden that is close to a river and on the river relies for its moisture. It is a garden
that is a little wild, untamed, in the sense that it is not neatly organized but kept in
the most natural way, with wildflowers growing in between the vegetables, with no
irrigation, no pesticides or fertilizer. The local animals feed themselves when they
want, what they want, much to my dad’s dismay (but there’s plenty for
everybody). It is mostly abandoned in the winter season, when my parents are in
Rome, if only for an abundance of squash, some Tuscan kale, and few varieties of
cabbage.

This type of cabbage called Savoy cabbage (cavolo verza, in Italian) is used by my
father in one of his signature recipes, one that has blessed our table many times and
one that we unmistakably knew when it was cooking on the stove.
It is pretty easy, quick and simple, yet every time he makes it, we’re all happy and
clean our plates. Loreto had never had braised cabbage before, but after he tried it
he was a big fan and couldn’t wait to make it here. So, when we saw it at our local
farmer’s market, we were excited and nonetheless one made its way home with us.
A nice soffritto is the base of the recipe: oil, garlic, and chili flakes (more or less
according to your desired level of spiciness) are sauteed in the pan until nice and
golden, then the chopped cabbage is added in and let it mingle with the other
ingredients. When the cabbage is well coated and softened a bit, you add the water,
just enough to cover the bottom of the pot, then the lid is put on. The cabbage
cooks on low for a while, until your preferred texture is achieved, but don’t forget
to stir it occasionally to check the water level, adding more water in case it is
sticking to the pan, and uncovering it at the end to let the remainder of the water
dissipate.
The Savoy cabbage’s leaves are beautifully crinkled, and because of this texture, it
absorbs the flavors of the soffritto so well. I love how doing it this way brings out
the sweetness in the cabbage and that hint of spiciness is a nice flavor kick.
Savoy cabbage is good in soups and stir-fries, and although I saw my dad put it
in minestronesoup once or twice, he is a no-nonsense cook, that sticks to what he
knows and what works best, never venturing out of his comfort zone. One thing I
have to say, Loreto has influenced him a bit, and you can now find ginger in his
fridge and turmeric and curry in his pantry, which he uses only to bump up the
flavors of his Italian dishes (and because my mother told him they’re good for
you).
 After we made it at home and ate it, we had to call him and tell him how good it
was, although, to reassure him, not as good as his.

Song of the day: Back To The Earth”, by Jason Mraz.

Braised Savoy Cabbage (Dad’s ‘Verza Stufata’)

★★★★
4 from 1 reviews

 Author: Nicoletta

 Prep Time: 10 minutes

 Cook Time: 30 minutes

 Total Time: 40 minutes

 Yield: 4 side servings 1x

 Category: Side dish

 Method: Braising

 Cuisine: Italian
PRINT

PIN
Description

Braised Savoy Cabbage (Dad’s ‘Verza Stufata’), a simple, easy, and quick side
dish yet packed with flavor. The cabbage cooks slowly, covered, in a soffritto of
oil, garlic, and chili flakes, and just a touch of water until nice and tender.

Ingredients
 1 head savoy cabbage
 2 cloves garlic
 pinch of chili flakes
 3 Tbsp e.v.o. oil
 salt and pepper to taste
 1/4 cup warm water (enough to cover the bottom of the pot)
Get IngredientsPowered by Chicory

Instructions
1. Remove any wilted outside leaves from the cabbage, wash and roughly
chop, trimming the core.

2. In a pot (or saucepan), add some olive oil, the garlic whole but slightly
pressed, and a pinch of chili flakes.

3. Saute on medium heat until the garlic is golden, then add the chopped
cabbage.

4. Saute for a couple of minutes, adjust with salt and pepper, add the warm
water and put the lid on.

5. Cook on low heat for about 25 minutes, or until your desired consistency
(softer or firmer), stirring occasionally to check on the water, adding more
water if needed, and taking the lid off in the last 5 minutes, letting the water
dissipates.

6. Remove the garlic whole before serving (if you wish).

7. Serve either warm or room temperature, finishing with a drizzle of e.v.o. oil.
Notes

Any leftovers can be stored in the fridge and re-heated. They taste just as good, if
not even better.

Know Your Cabbages! Green, Red,

Savoy, Napa, and More
BY EMMA CHRISTENSEN

(Image credit: Apartment Therapy)

We have to admit that unless a recipe calls for something specific,
we don’t often venture beyond our regular head of green cabbage.
But all those other frilly and deeply-colored leaves are mighty
intriguing. We’d like to know more! What cabbages do you like to
cook with?

Green Cabbage (Image credit: Apartment Therapy)

1 of 6

VIEW ALL 6 SLIDES

Green Cabbage – The king of cabbages and our old friend! The
wide fan-like leaves are pale green in color and with a slightly
rubbery texture when raw. Pick heads that are tight and feel heavy
for their size. The outer few layers are usually wilted and should be
discarded before preparing.

Sliced thinly, green cabbage can be eaten raw or it can go into stir-
fries, soups, and braises. The whole leaves can also be used to make
cabbage rolls. Raw leaves are somewhat peppery in flavor, but the
cabbage gets sweeter as it cooks.

Red Cabbage – Similar to green cabbage, but with dark reddish-

purple leaves. We think the flavor is a little deeper and earthier.
Pick heads that are tight and heavy for their size, and slice it thinly
for any preparation. We love it’s color in coleslaw and leafy green
salad mixes.

Kitchn Daily
Every day we'll send you our choice selection of the best recipes, posts and kitchen
tours.
EMAIL ADDRESS

Sign up

Terms of Use and Privacy Policy

Napa Cabbage – Also called Chinese cabbage, this oblong-shaped

cabbage has thick, crisp stems and frilly yellow-green leaves. We
think its flavor is sweeter and softer than green cabbage, and we
really love eating it raw in salads and using it in the filling for
dumplings. Avoid napa cabbages with limp stems or wilted leaves.

Savoy Cabbage – This is the prettiest cabbage in the bunch, we

think! They’re shaped like green cabbages, but the leaves are deep
green and deeply crinkled. Their flavor is mild and earhty, and the
leaves are tender even when raw. Heads should be compact and
tight, but will have a little more give to them because of the
wrinkled leaves. We really like savoy cabbage sliced thinly in soups
and stir-fries.

Bok Choy – Bok choy stems are white and watery-crisp, while the
leaves are deep green and very tender. The flavor of bok choy
reminds us of baby spinach or swiss chard, and we love it in stir-
fries, brothy soups, and steamed mixed vegetable dishes.

Choy Sum – We’re including this one just because we’ve seen it a
lot at our regular grocery store. It’s labeled “Chinese Cabbage” but
it’s definitely different from the Napa/Chinese Cabbage mentioned
above, and after a bit of research, we think it’s actually choy sum. It
looks similar to bok choy, but longer and slimmer. The leaves are
tender enough to eat in a salad while the stems are crisp and
watery. We’ve been liking it in chinese-influenced salads with
oranges and Five-Spiced vinaigrette. It also works great in quick
noodle soups and stir-fries.

Roasted Savoy Cabbage Recipe

We seem to be having one of those stubborn springs that refuses to, well, spring. And after a
particularly dreary winter with a record dearth of sunny days, the grower from whom I get most of
my vegetables told me he’s about a month and a half late with the spring crop.

So, despite what the calendar says — and despite my hunger for fresh peas — I am choosing to
respect the realities of the current season, and to celebrate the tail end of the winter produce.

And the winter vegetable I’ve really rediscovered of late is the Savoy cabbage — chou frisé in
French.

I like cruciferous vegetables of all stripes and colors, but this one had always been my cabbage
of least proficiency. I love it in my mother’s stuffed cabbage, and in the farci poitevin I’ve
revisited in The French Market Cookbook, but I lacked ideas beyond those.
But then kale happened: it was suddenly easier to find on Paris markets, so I played around with
it a lot — cue the mega-list of 50 things to do with kale — and naturally that gave me ideas for its
close, if less fashionable, cousin the Savoy cabbage.

As it turns out, the roasting method that gave the world kale chips has a transformative effect on
Savoy cabbage, too. In just a few chops of the chef knife and fifteen minutes in a hot oven, the
slightly daunting head becomes a heap of lightly browned, tender at the spine but crisp-edged
ribbons that I can eat by the bowlful — and happily have.

Add a touch of lemon juice, a scoop of steamed rice and a scatter of almonds, and I am content
to wait for springa little while longer. Just a little.
 Have you tried this? Share your pics on Instagram!
Please tag your pictures with #cnzrecipes. I'll share my favorites!

Print
Roasted Savoy Cabbage Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Serves 2 to 4 depending on size (of cabbage) and appetite (of people).

Ingredients
 1 head Savoy cabbage
 olive oil for cooking
 fine sea salt
 freshly ground black pepper
 lemon juice
 Instructions
1. Preheat the oven to 200°C (400°F) and grease a rimmed baking sheet.

2. Cut the cabbage into quarters vertically and carve out the core (save it for one of Tamar
Adler's ideas). Cut each quarter in two lengthwise, and slice crosswise thinly.

3. Place the cabbage on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt,
and toss to coat.

4. Insert in the oven and bake for 15 minutes, stirring halfway through, until cooked through
and golden brown in places.

5. Sprinkle with black pepper, dress with a touch of lemon juice, and serve.

Receta para Pofesen

Pofesen es una comida tradicional
hecha de panecillos pasados de
moda o rebanadas de pan
blanco. Aquí está la receta de
nuestra colega Petra Hawlick de
Viena.
 4 porciones
 4 rollos (o pan con mantequilla)
 3 huevos
 500 ml de leche
 1 cucharadita de canela
 azúcar en polvo
 Mermelada en polvo (mermelada de ciruela)
 Manteca de manteca o aceite de girasol para hornear
 Azúcar de vainilla para espolvorear o salsa de vainilla

Paulina siempre soñó con tener un programa de cocina... ¡Pero nunca con ser cocinera!
Estás en: Inicio > Recetas > Dulces y postres > Ganache de Chocolate: 5 pasos para la cobertura perfecta

Ganache de Chocolate: 5 pasos para la

cobertura perfecta
¿Viste cuando vas a una pastelería y aparecen esas tortas con una cobertura de chocolate
brillante, casi como un espejo?

Bueno, eso es una ganache de chocolate.

Si te soy sincera siempre pensé que esas tortas parecían un poco de plástico de tan perfectas…
Esto hasta que hice mi primera ganache de chocolate y me sentí tan pero que tan tan orgullosa
de mí misma que me daba besitos.

La receta de cobertura de chocolate que te voy a pasar NO FALLA. Nunca. Me salió igual desde la
primera hasta la última vez que la hice. Y la hice muchas veces. Abajo te explico cómo bañar una
torta con ella, ya que para que quede como un espejo hay una técnica sencilla.

Variando la cantidad de chocolate (esto para cuando estés más canchera) podés hacer la
ganache más espesa para otros usos (por ejemplo: los dibujos de chocolate sobre las galletitas
que te muestro abajo).

Aquí se las dejo, si se dan besitos no lo hagan en público.

 Ingredientes
no es chocolate todo lo que reluce

 250g. de crema de leche (1 pote chico)

 200g. de chocolate semiamargo

 1 cdita. de manteca

 1 pizca de sal

Receta ganache de chocolate (cobertura de

chocolate)
es muy sencillo

1. Picar el chocolate, no hace falta que sea demasiado pequeño pero sí picado. Reservar en un
cuenco.
2. Llevar la crema de leche al fuego hasta que hierva. Cuidado de no sobrehervirla. Con ver que
empiezan a burbujear a los costados es suficiente. Cuando este sea el estado, enseguida la
retiramos del fuego.

3. Agregar la cdita. de manteca y la pizca de sal. Revolver hasta que la manteca se derrita.

4. Volcar sobre el cuenco en donde tenemos el chocolate picado. Es importante volcar la crema
en el chocolate y no al revés. No lo tocamos para nada. Y lo dejamos reposar por 5 minutos. O
sea: te vas. Peinate, acomodá ese almohadón que se cayó, no sé. Pero la ganache de chocolate no
la tocás. Porque tienta saber si ahí abajo se está derritiendo o qué.
5. Mezclar con cuidado, despacio. La mezcla comenzará a unirse y se formará un baño muy
brillante y muy chocolatoso. Al principio parecerá que se hace como una leche chocolatada.
Paulina me engañó. No, Paulina cumple. Vos seguí mezclando con amor que tendrás tu ganache
de chocolate.

como usar esta ganache de chocolate para cobertura de una torta

Colocar la torta sobre una rejilla y poner un plato debajo. Esto es porque el baño caerá, así no
desperdiciamos chocolate. Volcar la cobertura de a poco, pero continuamente, exactamente en
el centro de la torta. Esta cobertura no hace falta repartirla con espátula. Ella sola irá cayendo de
a poco y se acomodará formando la cubierta perfecta y brillante que ves en las casas de
pastelería. Refrigerar para que endurezca un poco. Voilà! Ya podés presumir en casa de la
cuñada.

#Receta de Ganache de chocolate: la cobertura para

tortas perfecta
CLICK TO TWEET
Más usos para la ganache de chocolate
mirá qué lindor

Estas todavía no las publiqué

Ver receta Turrón de Quaker

 Ver receta: Bundt cake de chocolate y almendras

La torta de la primera foto es esta: Torta de cumpleaños.