Provolone soup

INGREDIENTS 4 PERSONS 200 g of provolone typical dessert, 150 g of bacon, 40 g butter, 1 onion, 2 cloves of garlic, 1 small Savoy cabbage, salt, pepper, slices of bread Peel PROCEDURE the cabbage, cut into thin strips, then wash it and dry it well.

In a saucepan on high edges, melt the butter; When it is bubbling add the onion, garlic and finely chopped bacon.

Stir and let simmer gently for a few seconds.

Before browned add the fried cabbage.

Stir and let stand for a few minutes then add the nut and 1 l of water.

Simmer for about 15 minutes over low heat, covered container.

When cooked add salt.

Place in each Holster two slices of toasted bread, rubbed with garlic, on each of them lay a slice of provolone, so distributed in boiling soup dishes.

Serve with a generous ground pepper.