Gastronomixs

Steamed micro cavolo nero

A simple basic preparation of micro cavolo nero.

Steamed micro cavolo nero

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Ingredients

As needed:

 

micro cavolo nero

As needed:

 

salt

Preparation method

  • Heat a steam oven or a bamboo steamer basket to 100°C.
  • Steam the micro cavolo nero for two minutes until done.
  • Finish with some salt.

Serving suggestions

  • Delicious in a composition with grey shrimp, rhubarb, and lime leaves.
  • Perfect to use as a glaze for pork belly with celeriac and pistachio.
  • Combines well with flavours such as dill, almond, and crème fraîche.

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