Season: autumn, winter
Ingredients – serves 6
1 medium sized cabbage
1 leek
3 garlic cloves
500 g fresh goat ricotta cheese
3 juniper berries
1 teaspoon of Fruit Masala Virya®
2 teaspoons of grated fresh ginger
1 teaspoon of asafoetida purified with ghee
Trikatu Virya® to taste
800 g of corn flour
rock salt to taste
clarified butter (ghee) to taste
Method
Finely cut the leek and garlic and add to a pan, to simmer in a little water. Add the finely cut cabbage too and simmer together with asafoetida, juniper, Fruit Masala®, salt and a little ‘of ghee.
Seperately you will have prepared the polenta, thick enough to cut in slices of 1cm thick.
Grease a baking tray and place in layers: the polenta slices, cover with the cabbage on which you distribute slices of the ricotta cheese sprinkled trikatu Virya®. Repeat the process of adding 3 layers adding at the last one (that of cottage cheese) some small pieces of ghee.
Place in the oven at 180 ° C for about 30 minutes. Serve hot.
