Ingredients
Ingredients for 10 servings:
- 300g Ardo Oven dried Tomatoes
- 1200g Ardo Spirelli tricolore
- 100g Ardo Shallots
- 300g Ardo red cabbage
- 80g pine-nuts
- 500g pointed cabbage
Pesto
- 40 g Ardo Basil
- 60 g Ardo Parsley flat
- 20 g Ardo Garlic diced
- 40 g almonds
- 50 g Parmesan cheese
- 1 ½ -2 dl rapeseed oil
- Salt and pepper
Allergens
Gluten
Milk
Nuts
Preparation
- Slice the cabbage.
- Defrost the ovendried tomatoes.
- Steam the sprirelli tricolore for 1 minute. Drain and refrigerate.
- Steam the red cabbage for 3 minutes. Drain and refrigerate.
- Blend all the ingredients for the pesto and season with salt and pepper.
- Toss the pesto with the semidried tomatoes, shallots, spirelli and cabbage.
- Garnish with pine-nuts.
Ardo products used in this recipe
