Recipe for cooking caldo verde
Recipes from Italy :: Italian Soups and Stews
Many soups of Italy, like this one, are served at the table with a jug of olive oil. The cabbage must be very finely sliced because it is barely cooked. 1 lb. potatoes
1 lb. green cabbage, finely sliced
Water
2 Tbsp. olive oil
Salt, to taste Peel and cook potatoes in just enough salted water to cover them. Blend potatoes with their cooking water. Thin with more water if necessary. You should have a med. consistency. Add cabbage and olive oil. Cook uncovered or without a lid for 5 mins., until the cabbage is lightly cooked. It should be a little crisp. Serve with a jug of olive oil.
|
