Red cabbage cream and ultra violet pantone.
I learned Ultra Violet communicates originality, ingenuity, and visionary thinking that points us toward the future.
Witch commands color.
Do you like this color? Do you recognize yourself in the characteristics of the color ultra violet? It seems that the term Pantone refers to a color and to a lifestyle.
When I saw the color of the velvet I thought back to an old game I used to play as a child.
The game was “witch commands color” (does anyone know if it is still played anywhere in the world?). It was mostly played outdoors, like one-two-three through the streets of Rome and hide-and-seek. One of the children in the group would impersonate the witch, who would say out loud the color she had chosen. And so the game began.
The child impersonating the witch had to reach out to the other participants before they touched the nominated color, which made them immune to the witch’s touch. I remember that everyone, including the witch, would run screaming like crazy to put our hands on any object of the designated color. Whoever was touched by the witch before reaching the color became the witch in the next round.
At first, the game was easy. Then, little by little, the colors nominated easy to find became scarce, forcing hasty searches and much laughter.
Ultra Violet or red cabbage cream.
I often cook vegetable creams and soups.
Warm and comforting, like the embrace of a loved one.
My vegetable soups and creams are almost always dairy-free.
Except when a particular recipe requires specific ingredients, I prefer to make creamy purees by adding a potato to the cooking liquid and finely blending it.
In this case, I used red-skinned (but yellow-skinned) mountain potatoes from the Bologna Apennines and from the farm of one of my favorite farmers, a shy and kind Dutch lady who has lived here for many years.
Apart from red cabbage, a couple of potatoes, and an onion, the only thing you need to make this creamy vegetable soup good is vegetable broth (but if you prefer or have that, you can also use meat broth). If you need to, you can also use water, but if you can, it is better to use the broth, which will give more character to this or any other soup.
Smile to life, time flies.
Buona cucina, Monica
Cook with me.
Potato and leek soup, a classic I never stop preparing: here you will find the recipe and some cooking chit-chat on the differences among Italian soup, minestra, and vegetable cream.
Keep in Touch
To make the color more intense, you can use purple potatoes or purple carrots.
You can replace red cabbage with purple carrots.
Serve with croutons on the side.
Red cabbage cream and carrot chips
List of ingredients
potatoes, about 200 g
red cabbage, 500 g
white onion, 1, small
salt, olive oil, butter to taste
vegetable stock, 1 liter
optional: 30g of grated Parmesan cheese
Clean and finely slice the onion.
Sautè the onion in a pot with oil and butter to taste, over low heat.
In the meantime, peel the potatoes and cut them into small pieces.
Add them to the onion, stir, add salt, and cover with half of the stock.
Cook the potatoes until soft over medium heat, about 10-12 minutes, depending on how small the potato pieces are.
Turn off the heat and puree the vegetables with an immersion blender.
Do not store it, you will need it again to complete the preparation of the vegetable cream.
While the potatoes are cooking, clean the red cabbage and cut it into thin slices, removing the white part in the middle.
Pour the cabbage into the pot, cover with the rest of the stock (if you think it’s too little, add water), add a little oil and a pinch of salt; and bring to a boil.
Cook until the cabbage is cooked through, that is soft. For about 20-30 minutes.
Turn off the heat and use the immersion blender to make the cream as smooth as you like.
Season with salt, taste, add grated Parmigiano cheese, and mix (I like this cream even without cheese).
Wash and thinly slice the carrot.
Grease a frying pan and cook the slices on one side for about 2 minutes.
Use the chips to decorate the red cabbage cream.
Serve the cream hot.