1 bunch of black cabbage (around 100 gr of leaves)
20 g pine nuts
20 g almond flour
½ clove of garlic
20 g dry yeast
Extra Virgin Olive Oil (delicate)
Preparation – very simple and tasty
Wash the cabbage removing the stalks and internal sticks; then steam the leaves. Place the steamed leaves together with the pine nuts, almond flour and garlic in a mortar or in a food processor. Grind or mash all the ingredients together until it reaches a uniform consistency. Add the dry yeast, the salt and a drizzle of oil until it reaches a soft mixture, not too lumpy.