Black cabbage “gnudi” on cannellini mousse and fried sage | Carlo Florence chef

Ingredients

• 1-1.2 kg of black cabbage, it should be 600 grams after boiling and draining
• 2 tablespoons extra virgin olive oil
• 2 cloves of garlic
• 600 g of sheep’s or goat ricotta cheese
• 4-6 tablespoons of grated Parmesan cheese
• 2 eggs
• Nutmeg
• Semolina flour
• 3-400 grams of boiled cannellini beans
• 1 clove of garlic
• 3 sage leaves
• Pecorino romano q.b.
• Fried sage in flour
• A few drops of oil
• Ground black pepper
• Wash the black cabbage leaves, remove the hardest stems, and drain them.
• Bring a large pot of water to a boil, soak the black cabbage leaves in it, pushing them into the water with a ladle, and cook them for about 15 minutes, or until they are tender.
• Drain the black cabbage leaves well, let them cool and squeeze them with your hands.
• Once the black cabbage is perfectly squeezed, chop it with a knife.
• Brown the black cabbage in a frying pan with a tablespoon of extra virgin olive oil and two finely chopped cloves of garlic. Transfer it to a bowl and let it cool completely.
• When the cabbage is cold, also add the well-drained ricotta, Parmigiano Reggiano and the beaten eggs. Also add a generous pinch of grated nutmeg and mix thoroughly with a fork. Taste to regular salt.
• Remove the sage and garlic, add a pinch of pepper and shred the mixture when it is still hot until you get a smooth cream. Sift through and keep warm.
• Fry the floured sage until it is crispy.
• Cook the gnudi in boiling salted water, draining them as soon as they come to the surface.
• First courses