Banana nest topped with rustic cabbage and a bacon cushion

Components

• 2 plots of land with banana plants
• Three pieces of bacon
• 8 cabbage leaves
• Half a teaspoon of cornstarch
• 1/4 cup of water (tea)
• 1/2 cup (tea) finely grated semi-hard cheese
• Six tablespoons of olive oil
• Add salt and ground pepper gradually to achieve the desired flavor.

Setup phase

1. Set the oven to 180 °C (moderate heat) and let it warm up.

1. Meanwhile, place two layers of paper towel on a plate. Arrange the bacon slices side by side on the paper without overlapping. Cover with two additional layers of paper towel and microwave on high for 2 minutes. Check the bacon; if it’s not yet crispy, continue microwaving in 30-second increments. Remove the paper towels from the plate to prevent the slices from sticking as they cool. Set aside.
2. Rinse and dry the cabbage leaves. Take out and discard the central stem of each leaf. Tear the leaves by hand into medium-sized pieces, similar to spinach leaves. Set aside.
3. Put the bananas, still in their peel, into a baking dish and bake in a preheated oven for approximately 15 minutes, until the peel turns very dark and the inside becomes soft – use a fork to test the ripeness (cooking time may vary depending on how ripe the bananas are). Take them out of the oven and set aside.
4. Once the bacon has cooled, lift it with a knife or crush it in the mortar until it becomes a pheropha. (This flour can also be added to salads, soups, and noodles!)
5. After the bananas have cooled, slice each one in half and scoop out the pulp with a spoon. Place it into a medium-sized bowl. Mash with a mixer until you achieve a smooth cream (or use a fork if you prefer).
6. In a bowl, combine the cornstarch with water and stir until fully dissolved. Add the banana cream and cook over medium heat for approximately 5 minutes, stirring constantly until it thickens and pulls away from the bottom. Season with salt and pepper, then incorporate the cheese and mix thoroughly.
7. Place the prepared dough in a bowl and allow it to cool until it is manageable. Take a portion with your hands and shape it into rolls approximately 1 cm thick. Slice these rolls diagonally every 2 cm to create the horns. Continue this process with the remaining dough.
8. Use a large skillet, ideally non-stick, over medium heat. As it heats, add water along with 2 tablespoons of olive oil and half of the pasta horns. Cook for about 1 to 2 minutes on each side until they soften, then move them to a plate. Repeat the process with the remaining pasta.
9. Add 2 more tablespoons of olive oil and sauté the cabbage leaves until the edges are slightly browned. Season with salt and pepper to taste. Return the pinches to the skillet, combine with the cabbage, and divide into two plates. Place each serving of gnocchi with the crispy bacon crumbs and serve immediately.