Cream of savoy…


- 400g finely chopped Savoy cabbages
- 1 vegetable broth
- 1 finely chopped medium-sized onion
- 1 finely chopped celery stalk
- 1 finely chopped medium-sized potato
- 100g salame or sausage paste
- 3 dessert spoons extra-virgin olive oil
- 40g flakes of Monte Veronese Mezzano cheese
- salt, pepper


• Brown the sausage or salame mash, eliminating most of the fat and crumbling it well.
• Place the oil, onion, celery, potato, and Savoy cabbage in a large casserole, stir with a wooden spoon and soften the vegetables over the heat. When the water from the greens has fully evaporated, add the sausage and broth, and cook on a low heat for at least half an hour.
• Puree half the soup with a blender.
• Add salt and pepper to taste.
• Serve hot but not boiling, with a dash of oil and the Monte Veronese cheese in flakes.
• If you make the soup more liquid, you can add 30g of Violone rice per person.
Implements: a non-stick frying pan, a casserole, vegetable mill or blender.





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