Krpice sa zeljem recipe adapted to Molecular gastronomy

Name: Krpice sa zeljem recipe adapted to Molecular gastronomy
Ingredients: 200g (7 oz) pasta dough; 200g (7 oz) cabbage, finely shredded; 50g (1.8 oz) bacon, diced; 50g (1.8 oz) onion, finely chopped; 50g (1.8 oz) butter; 100ml (3.4 fl oz) vegetable broth; 50ml (1.7 fl oz) heavy cream; 10g (0.35 oz) agar-agar; 10g (0.35 oz) sodium alginate; 500ml (17 fl oz) water; Salt; pepper

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Ingredients

200g (7 oz) pasta dough
200g (7 oz) cabbage, finely shredded
50g (1.8 oz) bacon, diced
50g (1.8 oz) onion, finely chopped
50g (1.8 oz) butter
100ml (3.4 fl oz) vegetable broth
50ml (1.7 fl oz) heavy cream
10g (0.35 oz) agar-agar
10g (0.35 oz) sodium alginate
500ml (17 fl oz) water
Salt
pepper

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Krpice sa zeljem recipe adapted to Molecular gastronomy

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