Navratra special Italian recipes

This Navratra shun the old traditional recipes and treat your taste buds to some no-onion and garlic vegetarian Italian dishes.
Steamed cabbage pockets
(No. of portions: 4)
Ingredients:
Cabbage: 320 gm
Potato: 200 gm
Broccoli: 120 gm
Walnut: 80 gm
Parmesan: 80 gm
Basil: 40 gm
Olive oil: 20 ml
Pepper: 12 gm
Salt: 20 gm
Carrot: 80 gm
Butter: 60 gm
Sauce
Method:
- Blanch cabbage leaves in boiling salt water
- Cool down in ice water and pat dry with a napkin.
- Mash boil potatoes and broccoli with walnuts, parmesan cheese and basil. Season with sea salt and black pepper
- In the centre of each cabbage leaf add two tablespoon of vegetable potato mixture. Then fold them into pockets and steam for 10 minutes.
- Serve on carrot butter sauce. For the carrot butter sauce, boil carrots on low heat in salt water until soft and blend with a hand mixture.
- Monte with cold butter and adjust seasoning if necessary
Almond cake
(No. of portions: 12 pieces at 60 gm each)
Ingredients:
Butter: 60 gm
Castor sugar: 200 gm
Fresh cream: 60 ml
Honey: 30 ml
Almond flakes: 250 gm
Dry cherries: 100 gm
Method:
- Beat butter and sugar until fluffy, now add cream, honey, almonds flakes and dry cherry
- Bake at 180c for 15 to 20 minutes
- Allow to cool down and store in an airtight container
(Recipe courtesy: Chef Theodar Rudiferia of Infinity, Hilton Mayur Vihar)