italian cooking recipesitalian cooking recipes        italian cooking     italian cooking recipes  italian cooking recipes

video recipes on Youtube

italian starters recipes

finger food/appetizers

rice/risotto recipes

spaghetti and pasta recipes

soups recipes

main courses recipes

single courses recipes

sweets recipes

sorbets recipes

recipes for drinks

basic recipes

preserved foods recipes

italian sauces
pictures of italian foods for sale

summary  tables

homemade pasta dough recipes

fish recipes

vegetarian recipes

chicken recipes

beef recipes

pork recipes

gluten-free

white meat poultry recipes

lamb/sheep recipes

traditional recipes

cold dishes recipes

volovant/vol au vent

potato gnocchi recipes

recipes with egg pasta

panzerotti recipes

low calorie recipes

holyday and celebration recipes

encyclopaedia

italian cooking words

Italian cooking tools

the fish

kinds of  pasta

how eat spaghetti

italian eating habits

beef meat cuts

sheep meat cuts

pork meat cuts

other meats

guide to recipes

culinary news

contact

Italian cuisine
italian cuisine at home
Promote Your Page Too


Italian Cuisine at Home
on Google+

ITALIAN RECIPES TRADITIONAL AND CREATIVE 

Italian language  

Spanish language

Recipe: soup of cabbage, leek, potatoes and crunchy speck (zuppa di cavolo, patate, porri e speck croccante), Italian recipe

The soup of savoy cabbage is one of the oldest soups of the basic cooking in Europe...and of course also in Italy.

GO TO OTHER RECIPES FOR THE SOUPS

 go to other gluten free recipes

go to  pork recipes

BASIC INGREDIENTSSAVOY CABBAGE
typologyCREATIVE
ConservationINADVISABLE
seasonALL
difficultiesMEDIUM

Timetable

           served  30 MINUTES  (minimum)
cooking 20 MINUTES
 working   10 MINUTES

suggested wine: dry white

ingredients for 4 persons

savoy cabbage11
leek11
potatoes44
speckoz 7200 GRAMS
vegetable broth/stock1 PINT1/2 litre

Notes to the recipe: the soup of cabbage  is a tasty soup, rich in vitamins and mineral salts, perfect for the cold winter days. Unfortunately during the centuries began to be considered a "  miserable" recipe: for this reason we have updated it in a more modern style. We added the speck for giving a crunchy and more intense flavour, and adapting the cooking to the new style, which wants to preserve the flavours. If you do not find the speck can use the smoked bacon. When we told our tasters it was a poor recipe at first  they grumbled...then they ate all!

Custom Search

go to the home page