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Le ricette di Pierre



Dosi per 4:

1.5--1.8 kg cavolo cappuccio
1 cipolla
1 spicchio aglio
1/2 mela renetta
100 g pancetta

Lavare bene e tagliare grossolanamente il cavolo cappuccio; prendere quindi un grosso tegame e far rosolare in olio e burro la cipolla tritata, l'aglio e la pancetta tagliata a dadini. Unire ora il cavolo cappuccio, salare, pepare e far cuocere lentamente a tegame coperto per 45 minuti. Di tanto in tanto mescolare e, se necessario, aggiungere del brodo.

Provenienza: RAI Televideo 22/12/1991

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