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A cabbage, fontina & pancetta broth

Method

  • Cook the pasta in plenty of lightly salted boiling water until al dente. Drain well and toss with a little oil.
  • Heat 1 tbsp oil in a large heavy-bottomed pot and gently saute the pancetta, onion and garlic until softish. Add the cabbage and toss for a few minutes until it begins to wilt. Then almost cover with stock and sprinkle with ground pepper. Mix well and rapidly simmer for about 10 mins.
  • Add the cooked pasta and pesto to the pot. Mix well to heat through and taste for seasoning.
  • Ladle the soup into individual bowls and serve with the fontina sprinkled on top.

Ingredients

  • 200 gm rollini (or any other pasta shape)
  • sea salt & freshly ground pepper
  • olive oil
  • 12 slices pancetta (or 4 rindless bacon rashers), chopped
  • 1 red onion, diced
  • 1 garlic clove, crushed
  • ¾ large savoy cabbage, core & ribs removed & shredded
  • 1½ litres beef stock
  • 2 tbsp pesto
  • freshly grated fontina cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm