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Spring cabbage, wild garlic, goat’s cheese and duck egg strata
Serves 4-6 Starters and mains
Ingredients
- 6 duck eggs
- 100ml full fat goat’s milk
- 1 slice pane Pugliese golden durum wheat bread, crusts removed
- 4tbsp olive oil
- 2 cloves garlic crushed with salt small spring cabbage, core removed and finely shredded
- 6 wild garlic leaves, chopped and the flowers to decorate or use a few sprigs of tarragon
- 150g soft goat’s cheese without rind
Method
Break the duck eggs into a bowl, add milk and beat together. Cut the bread into cubes and add to the eggs and submerge and leave to soak for about 1 hour or longer in the fridge.
Heat 3tbsp of olive oil in a saucepan and add the garlic. Stir and when it fizzes add the cabbage and garlic leaves, stir to coat with the garlicky oil and add about 3tbsp of water. Stir, cover and cook on a low heat for 5 minutes until the cabbage is soft. Drain through a fine sieve to remove any liquid and leave it to get cold.
Preheat a grill to high and put the rack about 18cm from the heat source. Add the cabbage mixture to the egg and bread and season with 1⁄2tsp freshly ground black pepper and a little sea salt. Break half the goat’s cheese into small pieces into the mixture.
Heat the rest of the oil in a 24cm (approx) frying pan and pour in the mixture. Dot the rest of the cheese over the top. When bubbles appear around the sides, lower the heat and give 2 minutes cooking then put under the hot grill for 3 minutes. Once the top is golden and bubbling turn off the grill and switch on the oven to 180 ̊C/350 ̊F/Gas 4 and bake for about 4 minutes, cover with foil if over-browning. Scatter over the wild garlic flowers to serve.
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