- 1 lb pumpkin
- 1 lb savoy cabbage
- 1 small onion
- 1 tbsp of lard
- 1 clove of garlic
- 1 bay leaf
- 1 sprig rosemary
- 4 leaves of sage
- 1 cup of ditalini rigati pasta
- 4 tablespoons Academia Barilla Monti Iblei DOP Extra Virgin Olive Oil
- salt and pepper to taste
10 minutes preparation + 20 minutes cooking
Slice the cabbage into thin strips and blanch for 1 minute in boiling, lightly salted water. Drain the cabbage, reserving the water, and immediately immerse it in a bowl of cold water.
Peel the pumpkin and dice into small cubes. Finely chop the sage and rosemary.
Peel the onion and thinly slice.
Finely chop the lard and place it in a pot. Heat the pot, then add the bay leaf torn in half and the sliced onion. Stir for a couple of minutes to soften the onion. Then add a ladleful of hot water from blanching the cabbage. Stir and stew the onions for a couple of minutes until the water has evaporated.
Then add the pumpkin and peeled, crushed garlic. Season with salt and cook for a minute. Then add the cabbage and stir well. Sauté the vegetables for a couple of minutes, then add enough cabbage cooking water to completely cover the vegetables. Cook for 10 minutes.
Season the soup with salt, then add the pasta, preferably ditalini.
Cook the pasta for the time indicated on the box. Once cooked, remove the garlic and serve the soup garnished with the sage, rosemary, black pepper and extra virgin olive oil.
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