Servings:
4
Prep time:
20
Cooking time:
30
INGREDIENTS
- - 700 g of cabbage
- - 200 g of chickpea flour
- - 4 leeks
- - 1 tablespoon of turmeric
- - 1 cup vegetable broth
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
- Dilute the chickpea flour in 700 ml of water with a little salt, helping with a whisk to avoid lumps. Put the mixture to rest in the fridge for about an hour.
- Remove the tough outer leaves of the cabbage and cut the rest into strips about half an inch wide. Clean the leeks and cut them it into strips lengthwise. Let brown both in a pan with 4-5 tablespoons of olive oil, after 3-4 minutes add the cup of hot broth (or water) in which you have dissolved turmeric, put the lid on and cook on low heat for 10- 12 minutes, adding salt at the end. Let the vegetables moist but not get soupy.
- Pour 3 tablespoons of oil in a pan of 60 cm in diameter (or two smaller pans). Skim if necessary the rested batter, then pour it into the pan and mix with the oil. At this point, bake at 220 ° C for 15 minutes, until it has a beautiful color tending to hazelnut.
- Cut the porridge in triangular slices and alternating them in dishes with layers of vegetable stews, obtaining immediately the "millefeuille". Season with a little olive oil and bring it to the table right away.
