Baked whole cabbage with white butter and truffle sauce by the great chef Joan Roca

By: Joan Roca

With the finishing touch of a black truffle (Tuber melanosporum) from Alonso Truffles Joan Roca elaborates a wonderful recipe within the project 'Sustainable Gastronomy' where the restaurant El Celler de Can Roca and BBVA collaborate , an initiative to support small food producers in Spain.


  • 1 unit of kale from Verdcamp Fruits
  • Water
  • 50 g. of butter from Mantequerías York
  • 30 g. of extra virgin olive oil
  • Salt


  • 10 g. shallot
  • 100 g. white wine
  • 50 g. of Priégola cream
  • 5 g. lemon juice
  • 200 g. butter (diced and well chilled) from Mantequerias York
  • c/n (amount needed) of salt
  • c/n of freshly ground white pepper


  • 1 truffle (Tuber melanosporum) of Alonso Truffles

"The truffle is a diamond that turns
your dishes into jewels of exquisite value."

Javier Acedo, producer and marketer of truffles.

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