Spring cabbage velvet sauce with floating cannellone stuffed with bacon and cheese wrapped in almonds
It comes in handy from time to time to cook a velvet sauce. In a nutshell all you need to do is keep boiling some vegetables, a stroke with a blender, some cheese or butter to make it creamy and it’s a done deal! Problem comes when you have to eat it, perfectly even and smooth without something to bite, I frankly find it little bit boring. Here is an idea to get some chewable stuff.