Pancotto pugliese with savoy cabbage
Instructions
Boil the cabbage in salty water and, once cooked, remove and keep warm in a soup-tureen.
Cooking in water of dipping the bread and cabbage during the few minutes necessary to soften it to prepare a sauce with olive oil and diced bacon.
Drain the bread, add the cabbage and toss with sauce.
Finish with a ground pepper.
Ingredients and dosing for 4 persons
- 120 cl of water
- 320 g of apulian bread of altamura stale
- 500 g of cabbage cut into strips
- 1 1/2 tablespoons of olive oil extra-virgin pugliese
- 80 g of pork cheek
- Salt
- Minced 1 of pepper