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Alfabeto in colored broth

Ingredients for 4 servings:

350g PGI Gragnano Alfabeto
• 500g pumpkin
• 5 cabbage leaves
• ½ cauliflower
• ½ purple cabbage
• 1 bunch of chard
• 2 courgettes
• 4 carrots
• 1 onion
• Parsley to taste
• 2 tbs evoo
• Salt and black pepper to taste 


1. Clean and wash the vegetables.
2. Cut the carrots, pumpkin and courgettes into small pieces and the cabbage, chard and purple cabbage into strips. Blanch them in boiling water for 4/5 minutes and drain, leaving their cooking water aside.
3. Separately, sweat the onion in a pan with the oil and add the vegetables.
4. Cook Alfabeto al dente in the broth.
5. Plate the vegetables on the bottom and cover with the pasta and broth.
6. Garnish with parsley and black pepper and serve.


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