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Sbollentare per un minuto le foglie di verza in acqua salata e scolare su un canovaccio pulito.
Mettere a lessare le patate, partendo dall'acqua fredda salata e far cuocere fino a quando non risultano morbide al centro.
Pelare le patate, passare al passa verdure insaporite con olio timo e pepe.
Tritare le olive e aggiungere alle patate mescolando il tutto.
Aggiustare di sale e foderare quattro stampini di alluminio semisferici con le foglie della verza ben asciutte.
Riempire con il composto e pareggiate la superficie e avvolgere con la pellicola e lasciate in frigorifero per 20 minuti.
Preparare la salsa con la senape, due cucchiai di olio e qualche goccia di succo di limone, amalgamare bene.
Sformare le cupolette di verza e servire a temperatura ambiente condite con la salsa preparata
Cupolette di verza con crema di patate
RSI Pentole volanti 05.12.2022, 15:50
Contenuto audio
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