Savoy cabbage mille-feuille with lardo, potatoes and mushrooms

Prepare this delicious dish for a convivial moment filled with the authentic flavours of Vallagarina. Val di Gresta will provide all the quality ingredients you need to prepare it according to its own philosophy, using organic raw materials that follow the rhythms of nature and the seasons.

Ingredients

• 1 savoy cabbage (approx. 500 g)
• 100 g lardo
• 300 g potatoes
• 30 g butter
• 250 ml vegetable stock
• 50 g dried mushrooms
• 1 egg
• parsley, as needed
• salt and pepper, as needed
• breadcrumbs, as needed

Method

1. Steam the potatoes and, once cooked, pass them through a sieve. Add the egg and season with salt and pepper.
2. Blanch the cabbage for approximately 5 minutes, then cool it in iced water to stop the cooking process. Drain and leave to dry.
3. Start layering the savoury timbale, alternating the cabbage, slices of lardo, mashed potatoes and mushrooms, previously rehydrated in water and sautéed in a pan with oil, parsley and a little breadcrumbs. Repeat the process to create two more layers.
4. Moisten the timbale with a little vegetable stock and bake at 170°C in a conventional oven for approximately 30 minutes.
5. Plate the timbale and, if desired, garnish with a few cubes of crispy lardo, previously sautéed in a pan.

Serve with a glass of Trento DOC mountain sparkling wine.

Calories per serving: approximately 155 kcal per 100 g of product.