A vegetarian dish. The cabbage is often used in different regional recipes.
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INGREDIENTS |
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Tagliatelle La Collezione Barilla |
250 |
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g |
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Salt |
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to taste |
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Extra virgin olive oil |
4 |
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tablespoons |
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Pepper |
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to taste |
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Dry white wine |
1 |
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cup |
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Laurel |
1 |
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leave |
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Carrot |
3 |
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Meat broth |
2 |
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kitchen spoon |
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Zucchini (Italian squash) |
3 |
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Meadium onion |
1 |
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Cabbage |
6 |
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leaves |
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PREPARATION |
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| 1. |
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Mince the onion and the laurel together. Wash and cut the carrots and the zucchini in thin slices lengthwise. |
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Brown in oil, the minced onion and laurel, then add the carrots, zucchini, and the broth. Let everything cook for five to six minutes. |
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| 3. |
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Slice the cabbage and add it to the vegetables. Season with salt and pepper, then cover and cook for another ten minutes. |
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| 4. |
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Turn the flame on high and pour the wine in the pan. Let it evaporate. If it dries too much add a ladle of broth. |
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| 5. |
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Cook the Tagliatelle La Collezione Barilla in plenty of salted water, drain it and pour it in the pan with the vegetable sauce. Serve hot. |
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CHEF'S NOTE |
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The cabbage differs from the Savoy because of its leaves: they are, in fact, less open and compact |
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For this sweet, strong and a little oily dish we suggest a dry, fresh, soft, white wine such as a Falerno del Massico Bianco or a Bianco di Custoza |
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