Clean the mushrooms and chop into slices half a centimetre thick. Roast in a hot pan with the seed oil until crispy. Season with finely chopped rosemary
Cut the onion into thin slices and sweat with a little butter
Separate the paler cabbage leaves and thinly slice before adding to the onion. Season with salt and cook slowly for 10 minutes
Add the vegetable stock and boil for a further 15 minutes
Dissolve the rice flour with a drop of cold water before adding to the pan and cooking for another 3 minutes. Add finely chopped sage and chili to taste
Bring a pan of water to the boil and add salt
Cook the Red Lentil Penne for 7-9 minutes
Chop the darker cabbage leaves cut into 1 cm strips and add after 7 minutes. Drain, add to the cabbage sauce and mix well
"Give people food that you would give your own children"
Pietro Barilla
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