Soup of cabbage and rice
Instructions
Private cabbage leaves from the ribs, cut into strips.
In a saucepan heat a tablespoon oil with a DL of water and let dry in low heat leek, ham and chopped Rosemary.
Add the tomatoes peeled, seed and cut private coarsely.
Add salt, pepper, and after 10 minutes the cabbage leaves.
Stir, pour a quart of warm water, Cook for a quarter of an hour at moderate heat.
Bring to a boil, add the rice, stir and turn after about 18 minutes.
Pour into a soup tureen, seasoned with a few tablespoons of olive oil and one of cheese.
Serve immediately.
Accompanying wines: DOC Oltrepò Pavese Bonarda, Cagnina Di Romagna DOC, Genzano red "Novello" DOC.
