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Zuppa di Crauti: Trentino Alto Adige

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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    Posted: 20 November 2012 at 08:55
In the northern Alpine and Pre Alpine regions of Italy, the cabbage and the potato are the common fare of yesterday and today in a little bit of Italia and a little bit of Austria. 
Here is my version from Trieste, a quick lovely wintery warming zuppa ( soup) to fill your tummies.
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50 grams of pancetta sliced in tiny chunks
1 large onion minced
2 tblsps. butter
800 Ml. Vegetable or Chicken Stock / Broth
260 grams of shredded fermented cabbage
1 medium sized potato
150 grams of day old bread
100 grams of crème fraîche or sour cream if available
150 grams of home made or store purchased Ricotta or Smoked Ricotta if available
1) sauté the pancetta and the onion in 1 tblsp of butter
2) add the stock or broth, and then add the cabbage shredded and simmer 1/2 hour
3) peel the potato, grate the potato and add it raw to the soup
4) Now slice the bread in crouton size and sauté the bread croutons in the rest of the butter
5) add the cream to the soup and add salt to taste and freshly ground pepper
6) place the sautéed bread cubes in the bowls, and add the soup.
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