A traditional rustic recipe, with all the flavours of the countryside in a delightful combination.
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INGREDIENTS |
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Tortiglioni Barilla |
350 |
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g |
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Fresh Porcini mushrooms |
200 |
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g |
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Savoy cabbage |
150 |
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g |
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Carrot |
1 |
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Celery |
1 |
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sprig |
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Extra virgin olive oil |
3 |
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tablespoons |
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Garlic |
1 |
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clove |
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Rosemary |
1 |
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stick |
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Vegetable broth |
2 |
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kitchen spoon |
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White onion |
1 |
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Salt |
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t.t. |
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Fresh ground pepper |
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t.t. |
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PREPARATION |
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| 1. |
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Cut the cabbage into strips, then blanche in salted water for a few minutes. |
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| 2. |
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Brown the chopped carrot, celery and onion in some oil. Add the ceps cut into strips and the cabbage. Cook over a moderate flame for about 5 minutes. |
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| 3. |
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Pour in two kitchen spoons of vegetable stock and simmer until the cabbage is tender. Add salt and pepper to taste, then some chopped rosemary. |
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| 4. |
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Cook the Tortiglioni Barilla in abundant salted water, drain when al dente, then pour over the sauce flavoured with the garlic clove (in its jacket) and some rosemary leaves. |
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CHEF'S NOTE |
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For best results, use fresh ceps - prefer those that are small, firm, white and still closed.
Always prefer fresh vegetables. |
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This aromatic, spicy and flavoursome dish is best served with a full-bodied, fragrant and smooth white wine, such as a Sauvignon Collio or a Verdicchio di Matelica. |
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