Roasted Lombarda with coriander mojo and dried tomatoes
I remember that once María Arranz, a friend from years ago and recently incorporated into the Comidista family, told me that the Lombardy was a little uphill because being a vegetarian and Galician family, is the only thing she eats when she goes to town in Christmas. His grandmother prepares it with nuts / pine nuts and raisins, a preparation that drives me crazy, but I understand that it is something that can tire with the passage of time.
However, there is light at the end of the tunnel. The Lombard is very versatile and with a couple of details it can be perfectly the main course of a meal. But this recipe can also serve you if this cabbage does not suit you or you have an irreversible mania. Use the sauce to dress steamed leeks, a pasta salad, rice or quinoa, some powerful-tasting blue fish such as mackerel or baked eggplants.
If you decide on the cabbage of the original proposal, roasting it is only the first step. From there, everything can happen: think of serving it as it is with a mojo to your liking (it combines great with different ingredients and aromatics such as piquillo peppers, mustard, cumin, curry or rosemary). You can also put some pesto or, more insane, a sauce similar to that of Mexican chiles in nogada. In my case, I have put it together with a mixture of coriander, dried tomatoes and lemon juice. And at the last minute I fell in that some pistachios, well above, well crushed in the mojo, would have been great, so there is that.
You just have to watch that it cooks well, but without overdoing it, and then not burn.
For 4 people
- 1 large Lombard
- 12 dried tomatoes in oil
- The juice of two lemons (less if you don't like the acid taste or are very large)
- Coriander to taste (I put about 13 or 14 leaves, plus the stems of four branches)
- Extra virgin olive oil
- 1 handful of roasted pistachios (optional)
- Heat the oven to 180 ° C. Wash the Lombard well and cut it into quarters. Transfer it to a baking dish and salt and pepper lightly. Cover the dish with foil and put the tray in the oven. Bake three quarters of an hour.
- Drain the oil of the tomatoes well and crush them together with the coriander, the lemon juice and a drizzle of extra virgin olive oil. Lighten it or thicken it with a splash of water or nuts depending on the desired texture.
- Remove the source and check the cooking point of the Lombard by pricking it with a knife carefully (so as not to destroy it). If it is not at the desired point, cover the dish again with aluminum foil and bake it, checking the cooking point every 5-10 minutes.
- Put a pan over medium-high heat, spread the red wine with extra virgin olive oil and brown it in the pan on all sides. Serve it on a plate, salt and pepper to taste and place the mojo on top.