cabbage minestrone recipe - minestrone di cavolo verza
Recipe by Rosa Lanzillotti
4 1/2 pounds (2 k) Savoy cabbage
2/5 cup (100 ml) extravirgin olive oil
3 cloves garlic, peeled and left whole
1/4 pound (100 g) flat pancetta in a single slice (use a slice of lean prosciutto if
need be), diced
A fresh hot pepper, seeded and chopped
6 slices day-old crusty bread
1/4 pound (100 g) freshly grated Pecorino Romano, about 2 cups
Salt to taste (go easy because of the cheese)
Prep. Time → 20 min
Cook Time → 1h,15 min
1. Strip off and discard any blemished outer cabbage leaves, and core the cabbages as well. Separate the leaves, rinse them under cold water, drain them, and chop them coarsely.
2. Heat the olive oil in a casserole and lightly brown the garlic and the diced pancetta. Add the cabbage and the hot pepper and mix well, seasoning lightly with salt.
3. Cover and simmer for an hour - the cabbage will give off quite a bit of liquid - adding a little warm broth if necessary.
4. Lightly toast the bread and distribute the slices in four soup bowls. Ladle the soup, which should be fairly liquid, over them, dust with grated cheese, and serve at once, with a white wine. A Greco di Tufo might be nice.
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