Reference to Serving 5-Star Savoy cabbage with goat’s cheese and barley risotto

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To prepare an unforgettable Savoy cabbage with goat’s cheese and barley risotto, below are the components required:

1. Use of Olive oil for frying.
2. You need 1 of Savoy cabbage.
3. Prepare 300 g of brussels sprouts.
4. Prepare 1 of Onion.
5. Prepare 2 of Garlic cloves.
6. Get 100 g of Pearl barley.
7. Provide 3 tablespoon of Plain flour.
8. Prepare 400 ml of Whole milk.
9. Prepare 200 ml of White whine.
10. Prepare 100 g of Sun-dried tomatoes drained.
11. Get 100 g of Taleggio cheese.
12. Get 100 g of Goat’s cheese.
13. Use Bunch of fresh basil.
14. You need 50 g of Parmesan.

After readying the materials, now you are ready to make your 5-star Savoy cabbage with goat’s cheese and barley risotto by following the guidances below:

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..

Cherry tomato and goat cheese tartlets with balsamic glaze. Meanwhile, clean and slice the leek into fine rings add it to a bowl and mix in goat cheese. This mouth-watering barley risotto makes a virtue of the contrast between rich, garlicky chorizo Cook for five minutes, until the shredded lettuce has wilted, then stir in the pearl barley and season Roll leftover risotto into balls, stuff with a teaspoon of blue cheese, then coat in breadcrumbs and fry. Pour cabbage back into bowl, add bacon, crumble goat cheese over and stir to combine. Historical Notes for this Recipe: Cabbage Salad with Bacon and Goat Cheese was first posted I make a similar salad with Savoy cabbage - but I think I need more bacon LOL And the onion.

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

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