Col Puntiaguda Adobado a la plancha
I ate this grilled marinated hispy cabbage at Pizarro in London. The flavours were sensational. The chef Jose Pizarro has a series of cookbooks but he hasn't published this recipe, not yet anyway, so this is my attempt at recreating the dish. Ingredients serves 2 1 large hispi cabbage small bunch of chives, finely chopped for the adobo marinade 8 tbsp extra virgin olive oil 2 tbsp white wine vinegar 4 cloves minced garlic 2 tbsp sweet smoked paprika (Spanish pimentón de la Vera) good pinch of ground cumin pinch of sea salt, to taste for the Mojo Rojo 1 jar of drained roasted piquillo peppers 1 garlic clove 1 tsp cumin seeds (toasted) 1 tbsp sherry vinegar 3 tbsp extra virgin olive oil 1 tsp smoked paprika pinch of salt. for the coriander pesto 30g fresh coriander 10g fried salted almonds splash of lime juice splash of olive oil Method Whisk the adobo marinade ingredients together. Cut 1 head of hispi cabbage into quarters lengthways (keep the core intact so the leaves hold...
