Pappardelle Cassoeula
Recipe first for 6 people based on Pork loin with tomato - cooking method fried.
Preparation:
Preparation: Fry an onion in a little oil; cut the pork loin and sausage into fairly small pieces (or small salami for the "verzata"). Brown the meat well, then add the cabbage cut into strips and when everything is well browned, deglaze with half a glass of dry white wine and finally add the tomatoes; add salt and cook slowly until the sauce is creamy. Season the pasta cooked al dente and serve immediately, with a generous grating of Parmesan and a drizzle of raw oil.
Ingredients:
Ingredients: 500 G Pappardelle Type Pasta - 300 G Pork Loin - 300 G Sausage - 1 Onion - 1/2 Savoy Cabbage - 1/2 Can Peeled Tomatoes - 1 Grated Grated Parmesan Cheese - 1/2 Glass Dry White Wine - 1 Drizzle of Oil Extra-virgin olive oil - Salt
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