Cream of purple cabbage and Ricotta of Bufala Campana DOP
Ingredients for 4 people
500 g purple cabbage (or red or traditional)
250 g Ricotta of Bufala Campana DOP
2 tablespoons of EVO oil
4 tablespoons of milk
2 tablespoons grated parmesan cheese
salt and pepper to taste
Clean the cabbage, removing the harder outer leaves and the central core.
Cut the cabbage into thin slices and wash it under cold running water.
Fry the onion in oil, then add the cabbage, salt and pepper.
Cover with a lid and cook over low heat for 15 minutes.
Let it cool down.
In a mixer, combine the Ricotta of Bufala Campana DOP,
milk and cooked cabbage and add the grated cheese.
Blend until creamy.
Heat the cream and serve with croutons.