Photo: ricette.giallozafferano.it

Presentation

First course consisting of penne, broccoli, Brussels sprouts, extra virgin olive oil, garlic, salt and pepper, black cabbage powder, a cauliflower cream prepared with cauliflower, shallots, extra virgin olive oil, salt and pepper, a purple red cabbage cream prepared with red cabbage, extra virgin olive oil and salt, and a pink red cabbage cream prepared with red cabbage,   extra virgin olive oil, lime juice and salt.

Ingredients

Serves 4

For the pasta skillet

• 320 g (11.3 oz / about 3½ cups) penne rigate
• 250 g (8.8 oz / about 3 cups, chopped) broccoli
• 180 g (6.3 oz / about 2 cups) Brussels sprouts
• 25 g (0.9 oz / 2 tablespoons) extra-virgin olive oil
• 1 garlic clove
• Fine salt, to taste
• Pinch of black pepper

For the kale powder

• 250 g (8.8 oz / about 6 cups, chopped) Tuscan kale (cavolo nero)

For the cauliflower cream

• 450 g (16 oz / about 4 cups, chopped) cauliflower
• 40 g (1.4 oz / about 2 tablespoons) shallots, chopped
• 20 g (0.7 oz / about 1½ tablespoons) extra-virgin olive oil
• Fine salt, to taste
• Black pepper, to taste

For the purple red cabbage cream

• 80 g (2.8 oz / about 1 cup, chopped) purple red cabbage
• 15 g (0.5 oz / 1 tablespoon) extra-virgin olive oil
• Fine salt, to taste

For the pink red cabbage cream

• 80 g (2.8 oz / about 1 cup, chopped) red cabbage
• 10 g (0.35 oz / about 2 teaspoons) extra-virgin olive oil
• 15 g (0.5 oz / 1 tablespoon) lime juice
• Fine salt, to taste

Method

Wash all the vegetables and remove the outermost and damaged parts.

Cut the stalks of the black cabbage and place the leaves on a baking tray covered with baking paper.

Bake them in a preheated convection oven at 120° for 40 minutes: after this time, the leaves will be dried.

Chop them coarsely and blend them until the black cabbage powder is reduced.

For the cauliflower cream, clean the shallot and cut it into slices.

Remove the stem and outer leaves of the cauliflower

Cut the tops into small pieces.

Brown the shallot in a pot with the oil, until golden brown

Add the cauliflower to the pot and cover with about 400 g of water.

Season with salt and pepper

Cook: it will take about 25 minutes.

Blend until you get a smooth cream

Set aside.

For the 2 red cabbage creams: first prepare the base common to both. Take the red cabbage (the full dose needed for the two creams) and remove the hard and white heart.

Finely chop the rest and place it in a pot with a little boiling water

Boil it until soft

Take half of it and place it with a little mixing water.

Season with oil and salt and blend into purple red cabbage cream

Keep this first cream aside.

Squeeze the lime to obtain the juice

Add it to the glass of the mixer in which you have placed the remaining cabbage with very little cooking water and a pinch of salt.

Blend into a cream and set aside: the red cabbage in contact with the acidity of the lime juice will react by taking on a lively baby pink color.

For a pan of broccoli and sprouts and for pasta. isolate the broccoli florets and cut the Brussels sprouts in half.

Fry the garlic briefly in a large pan with a drizzle of oil and add the broccoli and sprouts.

Brown them, stirring often

Throw the pasta in a pot with plenty of boiling salted water.

Deglaze the vegetables in the pan with a ladle of pasta cooking water and cook them for a few minutes

Remove the garlic clove and salt to taste

Drain the pasta al dente and transfer it directly to the pan.

Sauté it for a couple of minutes and season with pepper and, if necessary, salt.

Place a large crescent of cauliflower cream and two smaller ones of red cabbage cream in the purple-blue and pink version on the bottom of each plate.

Distribute the dough slightly off-center with respect to the center of the plate, at the top of the rainbow of creams.

Sprinkle with plenty of black cabbage powder.

Allergens

Garlic: very rare cases of garlic reactivity reported

Broccoli: possible individual intolerance

Brussels sprouts: possible reaction in case of allergy to birch or spices

Cauliflower: possible reaction in case of allergy to birch or spices

Black cabbage: possible reaction in case of allergy to birch or spices

Red cabbage: possible reaction in case of allergy to birch or spices

Limes: possible individual intolerance; possible cross-reaction in case of grass pollen allergy

Extra virgin olive oil: unusual allergy; intolerance not described

Penne: contains gluten from cereals included in EU Regulation 1169/2011,

Pepper: possible cross-reactivity in case of intolerance to spices

Shallots: cases of individual reactivity reported

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Broccoli: rich in carotenoids that support the immune system and act to protect the cardiovascular system,

Cabbage: rich in vitamins A and K that help the liver in purification activities and powerful natural anti-inflammatory, able to prevent and alleviate inflammatory and heart diseases. Also suitable for nephropathics. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Lime: rich in substances with antioxidant action: vitamin C, beta-carotene, etc. that promote the regeneration of liver cells, the functionality of the immune system and that act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Pasta: if produced with wholemeal flour, which provides zinc, an element favorable to the proper functioning of the immune system; also suitable for nephropathic patients:

Pepper: contains piperine, a powerful antioxidant;  It improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with problems

Shallots: rich in selenium that supports the immune system and with the ability to stabilize blood glucose at normal values; carrier of quercetin, a flavonoid that helps contain cholesterol and triglyceride levels in the blood, parameters related to cardiovascular risk, which also supports liver function by promoting the purification of the body. Also suitable for nephropathics.

Safety / Intended use

Product also intended for subjects suffering from:

• Anorexia-weight loss
• Mucositis (inflammation and lesions of the oral cavity)