Pork chops and cabbage with cheese pudding
Second course
ready in: 40 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
DOWNLOAD THE NEW LAGOSTINA APP
| 
INGREDIENTS FOR 4 PEOPLE
700gr pork chops;
400gr cabbage;
15gr olive oil;
bay leaf to taste;
40gr celery;
30gr carrots;
1 Ecodose of vegetable stock;
salt and pepper to taste;
40gr white onion;
3 egg yolks;
1 + 1/4 Ecodoses of cream;
120gr parmigiano reggiano
PREPARATION
Cut the onion Julienne (thin strips). Blanche the cabbage cut into large pieces in salted boiling water for a few minutes. Sauté the onion with the oil in the cooker and add the chops. Add salt and pepper and brown well. Add the blanched cabbage and cook for a while. Add the stock and cook for 25 minutes after the hiss. When the meat and cabbage are cooked, remove from the cooker and leave them in a warm place. Blend the parmigiano, egg yolks and cream. Grease some aluminium moulds, pour the mixture in them, place them in the steaming basket and cook in the pressure cooker after adding 4 dl water for 7 minutes after the hiss. When the pudding has cooked, let it cool a little before turning it out. Serve the meat and cabbage with the cheese pudding.
Recipe of Emanuele Gnemmi
Follow Lagostina