Savoy cabbage with goat’s cheese and barley risotto
Savoy cabbage with goat’s cheese and barley risotto

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, savoy cabbage with goat’s cheese and barley risotto. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Savoy cabbage with goat’s cheese and barley risotto is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Savoy cabbage with goat’s cheese and barley risotto is something which I’ve loved my whole life.

I simply love savoy cabbage and it goes very well with the rice and the camembert cheese which is used instead of parmesan in this risotto. Then add the savoy cabbage together with the rice and sautée for another three minutes, stirring occasionally. Stir until the butter and cheese have melted and allow the risotto to rest for a couple of minutes.

To begin with this particular recipe, we must prepare a few ingredients. You can have savoy cabbage with goat’s cheese and barley risotto using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Savoy cabbage with goat’s cheese and barley risotto:
  1. Take Olive oil for frying
  2. Make ready 1 Savoy cabbage
  3. Take 300 g brussels sprouts
  4. Make ready 1 Onion
  5. Prepare 2 Garlic cloves
  6. Get 100 g Pearl barley
  7. Get 3 tablespoon Plain flour
  8. Prepare 400 ml Whole milk
  9. Get 200 ml White whine
  10. Make ready 100 g Sun-dried tomatoes drained
  11. Get 100 g Taleggio cheese
  12. Take 100 g Goat’s cheese
  13. Take Bunch fresh basil
  14. Get 50 g Parmesan

Pour warm dressing over cabbage, add bacon and toss to coat evenly. Divide between two salad bowls and top each with a warm goat cheese round. Dark-green winter cabbage with attractive, crinkled and blistered leaves and a robust flavour and texture. It is exceptionally good for use in cooked dishes.

Instructions to make Savoy cabbage with goat’s cheese and barley risotto:
  1. Clean and halve the Brussels sprouts, cut the cabbage to quarters and chop the onion basil and drained sun-dried tomatoes. Preheat the oven for 220C.
  2. In a large pan or casserole dish fry the cabbage and the sprouts for about 3minutes. Set aside.
  3. Reduce heat add a little bit more oil and fry the onion until soft. Add the garlic and pearl barley and fry them for another 3-5 minutes.
  4. Stir in the flour and cook for another minute. Add the white wine, turn the heat up and bubble for a minute. Reduce the heat and add the milk and stir it until creamy. Simmer it for 20 minutes stirring every so often until the barley soften.
  5. Add the sun-dried tomatoes, basil, taleggio and goat’s cheese. Stir it until the cheese melt.
  6. In a oven proof dish (or in your casserole dish) put the risotto on the bottom and arrange the cabbage and sprouts on the top. Sprinkle the Parmesan on the top and bake it for 25-30 minutes. I also kept it covered in the first 10 minutes of baking.

Savoy cabbage is considered by many to be the best eating cabbage. It has a very delicate texture and a flavor most consider much superior to smooth. 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. When you think Italian, you don't often think of a sauteed cabbage recipe. Preparation Chop scallions, reserving white and dark green parts separately.

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