Receta de col entera al horno con salsa de mantequilla blanca y trufa de Joan Roca

We're going to prepare a whole cabbage in the oven with a verblanc sauce. It's a classic, academic sauce, easy to make. The first thing we've done is clean the cabbage well. We've removed the outer leaves. We're going to reserve them to prepare a choucroute, a complementary preparation. And we're going to boil the cabbage first, in water and a little bit of salt. We have the cabbage and now we're going to take it out to roast it. We're going to try to drain the water. In fact, we're going to leave it here for a while so that it expels all the water it has taken during the cooking. If any leaf has come off, we take it off. And it's also important that it's completely flat. We're going to cut a little bit of garlic. And now we're going to put it in the pot to roast it. We're going to put a little bit of butter on top. Also a little bit of olive oil. And now we're going to put it in the oven at 180 degrees. In the meantime, we're going to prepare the verblanc sauce. We need a saucepan, a couple of shallots. We're going to chop them finely. We can use shallots, onions. And now we're going to melt them in the saucepan with a little bit of butter. Let the shallots cook a little bit. And we'll have a little bit of white wine ready. We can use this one that we have in the box or a white wine that we have at hand. A little more butter. A little bit of white wine. And now we're going to let it reduce. We already have a reduction of wine and shallots. We're going to add a little bit of liquid cream. For this elaboration, it is important that the butter is cold. We've cut it into small pieces and we're going to incorporate it little by little while we're preparing the emulsion. You have the recipe, but it's about 100 grams of wine, reduced. 50 grams of liquid cream and 200 grams of butter. On moderate heat and stirring constantly. We're going to keep this sauce in a warm place, in a bain-marie, before using it. A little bit of salt. White pepper. And a few drops of lemon. We have the sauce ready. The glue is running out. And what we have to do now is clean the truffle a little bit. It usually has a little bit of dirt. So we're going to use a brush that we have at hand to extract the dirt that may remain on the skin of the truffle. We have the glue roasted. The oven has browned the outer leaves. The cooking is over. It smells fantastically good. And now we're going to present it. Well, we can take it out on the table. Or we can cut it. We could even cut it into slices or wedges. The point is to put it in a saucepan. Add a little of this juice to the sauce. I cut it here in the same container in which we are going to serve it, so as not to pass it from the table to the saucepan. Now we're just going to season it. This sauce with butter goes really well with cabbage. And now it's time to add the truffle. If we have a laminator like this at hand, perfect. We drop it directly. If not, we cut it first and then drop it on the plate. If we plate it individually, we simply put a piece of cabbage. We can even add a little more sauce. And even laminate a little more truffle. And we have it. I hope you enjoy it. See you soon.