Ingredients
- 500 g savoy cabbage
- 800 ml vegetable broth
- 1 untreated lemon
- 250 g rice noodles (Italian risoni or Greek kritharaki)
- 100 g crème fraîche
- salt, pepper
- 50 g hazelnuts
- 50 g Parmesan, shaved
Preparation
1. Clean savoy cabbage and cut into small squares. Wash the lemon in hot water, zest half of the peel and squeeze out the juice.
2. Add the vegetable broth to the pot. Add the lemon juice, lemon zest and rice noodles to the broth and stir.
3. Spread savoy cabbage over top. Cover with Secuquick softline and close. Heat the pot on highest level up to the soft window, switch to a low level and cook approx. 5 minutes in the soft area.
4. At the end of cooking time, depressurize the pot and remove Secuquick. Add the crème fraîche, mix well and season to taste with salt and pepper. Coarsely chop the hazelnuts and spread over top the pastasotto with the shaved Parmesan.
This recipe has been tested and approved by AMC.
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