Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Potato croquettes with black cabbage and gorgonzola
Baked potato croquettes with black cabbage and gorgonzola are a fanciful antipasto.
Ingredients for potato croquettes with black cabbage and gorgonzola
2 medium-size potatoes
40 g of spicy gorgonzola
1 bunch of black cabbage, about 100 g
Peel the potatoes and dice them. Cover them with water and cook over medium heat in a small pot. In the meantime, wash and clean the black cabbage. Using a knife, remove the stalks.
Cut the leaves into small pieces and cook with the potatoes until these are tender and the cabbage has absorbed almost all the cooking water.
Cut the gorgonzola and add it to the other ingredients. Cover a tray with greaseproof paper and brush with olive oil. Use a spoon to make the croquettes.
Bake in preheated oven at 180°C for about 20 minutes. Let them cool down and serve.
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.
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