Bauletti Of Black Cabbage With Strips Of Beef And Asiago

Preparation:

Preparation: Remove the central rib from the cabbage, blanch the leaves and then let them cool in water and ice. Peel the celeriac and cut it into chunks, cook it in a saucepan with the shallot and vegetable broth. Blend and season with salt and pepper. Line each kale leaf with a slice of beef and a thin slice of asiago. Close and with the help of a pastry cutter form a trunk. Cook the bauletti in a pan over high heat with a little oil. Serve the bauletti over the celeriac sauce arranged in a mirror on the plate.