Pasta Otto with saffron and white cabbage and leeks

Ingredients For 4 servings

• 40 g hazelnuts 1 leek, (250 g)
• 0.5 Cabbage, (350 g)
• 10 stems thyme
• 2 shallots
• 1 clove garlic
• 45g butter
• 1 bay leaf
• 100ml Absinthe, (e.g. Noilly Prat)
• 900ml hot vegetable stock
• 125g double cream
• 1 tbsp. Oil
• 250g RISO noodles
• 1 Pk. Saffron threads, (0.1 g)
• 75 g old Pecorino, (freshly grated)
• Salt, Pepper

Time: 45 min plus cooking time 30 minutes

Preparation

1. Hazelnuts into quarters or chop and fry until golden brown in a frying pan. Allow to cool on a plate. Leek clean, halve lengthwise and wash thoroughly. The white and light green parts cut diagonally into 1/2 cm thick slices. Cabbage brushing and exfoliation. Remove the thick leaf stalks of cabbage leaves, cabbage leaves, cut into 1 cm wide strips. Thyme leaves plucked.

2. Shallots, finely chop, chop garlic. 10 g butter in a small saucepan, sauté garlic and half the shallots over low heat glassy. Laurel and wormwood and leave to boil over high heat. 200 ml Fond admit and let it boil in half again. Stir double cream, bring to a boil and pour through a fine strainer into a pan, squeeze it well and set aside.

3. Put 10 g of butter and heat the oil in a wide pot, the remaining shallots over medium heat fry until soft. Stir in noodles. Saffron and half the remaining funds to admit openly and cook over low heat for 12-15 minutes, stirring several times, and add gradually the remaining fund.

4. Meanwhile, heat the remaining butter in a large pot. Sauté leeks, cabbage and thyme over medium heat, add salt, cover and cook for 10 minutes. Sauce heating, melting Pecorino. Season with salt and pepper and lather with a cutting bar.

5. Salt Pasta Otto, serve with cabbage and pecorino sauce and serve sprinkled with hazelnuts.

Nutritional information per serving: 625 kcal
• 19 g protein
• 36 g fat
• 51 g carbohydrates