Saracene with cabbage, potatoes and pecorino cheese - La Pasta di Aldo
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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 lapastadialdo.it.
Ingredients
- 200 g savoy cabbage
- 200 g purple potatoes
- 40 g butter
- 30 g EVO oil
- 80 g lard cut into julienne strips
- 2 cloves of garlic
- 3 sage leaves
- 200 g vegetable broth
- 80 g aged pecorino (grated)
- 100 g fresh pecorino (diced)
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