Cassoeula of pappardelle
Instructions
Saute onion in a little oil; cut into pieces small enough the pork loin and the sausage (or sausages for the "verzata").
Brown the meat well, then add the cabbage to strips and when everything is well browned, Deglaze with half a glass of dry white wine and then add the peeled tomatoes; Add salt and cook slowly until the sauce is creamy.
Drizzle the noodles cooked al dente and serve immediately, with a generous grating of parmesan and a drizzle of raw oil.
Ingredients and dosing for 6 persons
- 500 g of type pasta pappardelle
- 300 g of pork loin
- 300 g of sausage
- 1 onion
- 1/2 cabbage
- 1/2 box of peeled tomatoes
- Grated 1 of grated parmesan cheese
- 1/2 cup of dry white wine
- 1 thread of olive oil extra virgin
- Salt