Ingredients

Servings 6

• 2 savoy cabbages
• 8 cups broth
• 3 ½ oz pork rinds
• 7 oz Luganega sausage
• 3 ½ oz butter
• ½ onion
• ½ carrot
• 1 stalk celery
• 1 ¾ oz lard
• 1 small bunch parsley
• 3 leaves of sage
• 4 oz grated Parmigiano Reggiano cheese
• bread slice
• ground pepper

Preparation

25 minutes preparation + 1 hour and 30 minutes cooking

Clean the cabbage leaves and cook them in lightly salted boiling water. Remove before they are fully cooked, drain them, cool them, wring them out, and finely chop them. Clean the rinds very carefully and if necessary, pass them over an open flame. Then cook them, drain them and cut into small pieces. Blanch the Luganega for 10 minutes (or a common sausage), drain it and slice into pieces 1,5 inches long. Put the chopped mixture of onion, carrot and celery into a casserole. Leave to cook until lightly golden, and then add the stock. When it comes to the boil, add the second chopped mixture of lard, parsley and sage, then the cabbage, rinds and Luganega (or other sausage). Season with salt and coarsely crushed pepper. Finish off the cooking and leave to gain flavor. Distribute the slices of bread in soup plates, put on top the Savoy cabbage, and serve with a generous helping of grated Parmesan on the side.