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Stivalettini in a cabbage soup

Ingredients for 4 people
  • 12 oz PGI Gragnano Stivalettini
  • 1 cabbage
  • 6 oz “Antichi Pomodori” di Napoli tomatoes 
  • 2 cloves garlic
  • 4 tbsp EVO oil
  • to taste Salt, chilli and marjoram

stivalettini e cavolo


  1. Pour the oil in a pan and fry the garlic together with the chilli. Add the tomatoes and, after a few minutes, add the little pieces of cleaned and washed cabbage.

  2. Sauté and then add a couple of glasses of hot water and let cook. Add salt and bring to a boil. Cook the pasta al dente directly in the pot, add a little bit of hot water if necessary. Finish the dish with marjoram and serve


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