Pasta E Cavoli Recipe - Cooking Index
Pasta E Cavoli Recipe - Cooking Index
| The First 9 Ingredients | ||
| 3 tablespoons | 45ml | Oil |
| 3 | Bacon - chopped | |
| 1 | Onion - chopped (medium) | |
| 1 | Celery - chopped | |
| 1 | Tomato - chopped (medium) | |
| 1/2 | Cabbage - shredded | |
| 2 | Garlic - chopped | |
| 1 | Chili pepper | |
| 1 | Dried basil | |
| Remaining Ingredients | ||
| 1 | Chicken stock | |
| 6 oz | 170g | Pasta - uncooked stivaletti |
| Salt and pepper | ||
| 1 tablespoon | 15ml | Fresh parsley - chopped |
| 1 tablespoon | 15ml | Parmesan cheese - grated |
| Croutons |
Place the first 9 ingredients in a soup pot and saute for 10 minutes. Add the chicken stock and seasonings and bring to a boil. Meanwhile, cook the pasta in another pot, drain and rinse. Add to the soup and cook for another 5 minutes. Adjust the seasonings and serve with grated cheese, parsley and croutons on top. * Savoy cabbage will produce a milder taste than regular cabbage. The longer the pasta is in the soup the more liquid it will soak up and the thicker, and less brothy, it will be. NOTES : From La Cucina di Pasquale ISBN 0-919157-00-9 bd. ISBN o-919157-01-7 pa. Horizon Publishing Limited, Toronto, Ontario, Canada. By Peg Baldassari <[email protected]> on 97
Source:
Pasquale Carpino
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