The sweetness of Gorgonzola meets the gentle character of the cabbage. A perfectly balanced hug between flavours.
What a tasty recipe.
Quick recipes by Gianpiero Cravero
FOR THE SAVOURY PASTRY
220 g 00 flour
1 teaspoon of salt
100 g soft butter in cubes
1 medium egg
20 g water
Butter for the baking tray
1 medium red cabbage
200 g sweet gorgonzola
2 tablespoons of grated parmesan cheese
Start by preparing the savoury pastry. In a bowl, add the flour, salt and butter. Work the mixture together until it becomes crumbly. Add the egg and water to the mixture and work it until smooth. Make a ball, cover with cling film and put it into the fridge to rest for 1 hour.
Meanwhile trim and julienne the cabbage. Put 3 tablespoons of evo oil in a non-stick pan, heat and add the chopped shallot. Brown for 2 minutes, add the cabbage and season with salt and pepper. Cook the veg for a few minutes until softened.
Roll out the savoury pastry and transfer to a 22/24 cm baking tray. Trim any excess and pour the cooked cabbage. Sprinkle the surface with sweet gorgonzola flakes, grated parmesan and fresh marjoram. Preheat the oven to 180° and cook for approx. 30 minutes. Remove the savoury cake and serve it lukewarm with fresh marjoram.