@gourmet__guilherme: Crispy Savoy Cabbage A delicate, deep-green crispy disc made from Savoy cabbage leaf, briefly blanched to preserve its color and then lightly fried until perfectly crisp. Light, vegetal, and subtly nutty, it adds texture and refinement to any dish. Savoy cabbage leaves Water Oil Separate the Savoy cabbage leaves and choose ones with a nice, even texture. Bring water to a boil. Add the leaves and blanch for 20–30 seconds. Transfer the leaves immediately to cold water to stop the cooking. Once cooled, lay the leaves flat and cut out circular shapes using a round cutter. Heat the oil to 160–170°C Fry the cabbage discs until crisp. Place the discs on paper towels to remove excess oil, then serve. #fyp #voorjou #vaiprofycaramba #cheftiktok #michelin

Guilherme Paulo |🇵🇹🇧🇪

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Friday 28 November 2025 06:19:00 GMT