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ASPARAGUS STUFFED CREAM CHEESE LOMBARDA quenelle

Red cabbage is a cabbage in the cabbage family, which is very attractive because of its striking purple color produced by a pigment called anthocyanin, which is a great antioxidant. The hue color from purple to blue depending on the acidity of the soil where it is grown, becoming more purple if more acid soils and blue if you are alkaline. There are currently
Lombard throughout the year, but recently we had only the mid-winter, so it is typical of Christmas. This recipe that I propose, is a different way of eating, and I think you'll like it.

INGREDIENTS:

One Lombard (need not be large, because the leaves have very prietas, goes a long way.
1 onion 1 leek


A splash of vinegar ricotta cheese 150 g. (You can also use ricotta or cottage)
50 g. blue cheese

A spoonful of sugar olive oil, salt and pepper 3 cloves

A handful of almonds.

PREPARATION:

Put a pot on the fire and cover bottom with olive oil. Peel and chop the onion and leek (white part only) and sauté in oil when hot. Remove the tough leaves of the cabbage, wash and chop the rest. Color before they take the onion and leek, add the cabbage and cook the whole. Incorporate cloves, vinegar and sugar and three cups of water and let cook until tender (you can do it in the pot). Once cooked, grind it, but before removing part water. Once crushed can gradually incorporate some of the cooking water, if that is too thick vieseis. Add a few grinds of pepper and rectify the seasoning if necessary. Put in a bowl
both cheeses and mix with fork until a smooth paste (if you see that you need, you can add a thread of oil to bind it). With the help of two teaspoons, form the quenelles go cheese.
Toast the almonds.
Put in a bowl of cabbage and cream in the center a quenelle. Place steaks on elcima almond and water with a splash of olive oil.