Servings:
4
Prep time:
20
Cooking time:
35
INGREDIENTS
- - 800 g of kale
- - 250 g of dried cannellini beans, cooked
- - 4 potatoes
- - 2 leeks
- - 60 g of almonds
- - 3 tablespoons grated Parmesan cheese
- - 10 leaves of sage
- - Extra virgin olive oil
- - Salt and pepper
INSTRUCTIONS
- Trim the leeks from the green and from the root, cut for the long and take away the leaves, then retrieve the 8 larger sheaths of each and blanch for 2 minutes. Drain with a slotted spoon into a bowl of cold water.
- Remove the central coast of cabbage and boil it in the same water the leeks for 5 minutes. Once cooled, chop half.
- Finely chop the remaining part of the leeks and brown for 5 minutes in a pan with a one-two tablespoons of olive oil and the chopped sage, then add the potatoes, peeled and diced small, and continue for 10 minutes adding, as needed, with a little water. At this point add the chopped kale and beans and cook for another 5 abundant minutes.
- Prepare the cream. Blend finely remained blanched cabbage leaves together with almonds, parmesan cheese, a little salt and pepper, incorporating 3-4 tablespoons of olive oil and enough water to achieve the consistency of the Ligurian pesto.
- Cut the leeks into 2 equal parts and arrange the sheaths like a cross, then spread the filling in the center of the 16 crosses obtained by combining edges and close them (if you can not, help with a toothpick that leverete at the end). Arrange the dumplings on a baking sheet covered with parchment paper and warm in the oven at 180 ° C for 5 minutes. So arrange 4 in each dish, already covered with the green cream, and serve.
