Antonia Klugmann's recipe: black cabbage and tomato

Ingredients

8 leaves of kale
600 g fresh tomatoes for the tomato water
200 g kale for the cream
20 g of tomato vinegar

For the tomato sauce

200g auburn tomatoes
1 onion
1 green chili pepper
1 garlic clove
1 tablespoon extra-virgin olive oil
salt to taste

Procedure

For the tomato sauce

Place the oil, garlic clove and chopped green bell pepper in a saucepan on high heat.

When the garlic turns golden, add the tomatoes cut in half and continue cooking.

When they begin to release their water, add the salt and julienned onion.

Continue cooking for a couple of minutes. Turn off the heat and allow to rest for about 10 minutes. Marjoram, oregano and nepetella. Strain the sauce through a vegetable mash and adjust the salt.

Return the sauce to the heat. Place sauce in a laid baking dish, dry and

roast in oven for 30 minutes time at 200°, stirring every 10 minutes or so. Whisk.

For the cream of kale

Stew chopped kale leaves in oil and garlic. Blend with some raw oil until

obtain a smooth cream.

For the tomato vinegar

Add 300g water and 20g sugar to the 400g chopped tomatoes. Stir.

Add vinegar mother and ferment at room temperature covered with gauze until vinegar is obtained. Strain.

For the tomato water

Make a centrifuge of raw tomatoes. Allow to filter in a chinoise overnight.

For the sauce

Assemble tomato water, tomato vinegar, cream of cabbage and roasted sauce.

Adjust for salt.

For the tomato water contracted to glaze.

Reduce half of the tomato water on the stove until a glaze is obtained.

For the roasted cabbage leaves

Boil kale a few moments in salted boiling water, cool in ice water and salt dry the leaves. Season with a little salt. Drain and pat dry. Spread a little tomato paste and some cabbage cream on the cabbage leaves. Wrap the leaves around themselves.