“Fibrella Rigatoni” Pasta with Cabbage, ribs and Chestnuts
Preparation In a saucepan fry the ribs in 3 tablespoons of olive oil, then add the chopped celery, carrots and fresh onions.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pastaleonessa.it.
Ingredients
- 400gr of "Rigatoni fibrilla Pasta” Leonessa
- 300gr of fresh cabbage
- 2 cloves of garlic
- 80gr of Carrot
- 80 gr of Celery
- 80gr of fresh Onion
- 400gr of ribs
- 1 sprig of thyme
- 20gr of tomato puree
- fresh chili pepper to taste
- ½ cup of white wine
- extra virgin olive oil to taste
- salt and pepper to taste
- 8 Chestnuts
- 50g of Seasoned Provolone del Monaco (from Sorrento)
- 40g of baked tomatoes.
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