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Red cabbage steak with bluefin cheese and truffle
Red cabbage with pistachio nuts, blue veal cheese, truffle mayonnaise and balsamic syrup from the oven.
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Ingredients
Directions
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Preheat the oven to 180 ºC. Cut the coals from top to bottom in slices of 1 cm.
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Leave the bottom of the stalk on, so that the coal does not fall apart. Squeeze out the lemon.
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Beat 2 tbsp juice (per 4 persons) together with the oil and honey into a dressing. Season with pepper and salt.
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Place the cabbage steaks on a baking sheet covered with parchment paper and drizzle with the dressing. Roast in the middle of the oven in approx. 30 min. Until done.
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In the meantime, heat a frying pan without oil or butter and toast the pistachio nuts for 3 minutes.
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Scoop out of the pan on a plate, let cool and chop finely.
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Crumble the bluefin cheese over a tall cup and add the truffle mayonnaise and the water.
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Puree with a hand blender into a smooth sauce. Remove the baking sheet from the oven and allow the coal steaks to cool for 5 minutes.
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Drizzle with the cheese truffle dressing and the cremaceto. Sprinkle with the pistachio nuts. Serve immediately.
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Nutrition
550Calories
Sodium18% DV440mg
Fat68% DV44g
Protein26% DV13g
Carbs7% DV21g
Fiber36% DV9g
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