This is a frankly frugal Piemontese recipe, of the sort that even a poor family would have been able to afford in the past. We're better off now, but pig skins still do have a rather libidinous satiny texture that makes for a fine soup. To serve 4-6:
Prep Time: 30 minutes
Cook Time: 3 hours, 20 minutes
Ingredients:
- A head of Savoy Cabbage
- 1 pound (450 g) fresh pig skins, flamed and scraped to remove bristles if need be
- 1 tablespoon meat extract or grannular bouillon
- 3 tablespoons olive oil
- 1 cup freshly grated Parmigiano
- Salt and pepper to taste
Preparation:
Remove the outer leaves of the cabbage if they're blemished, and also the tough core. Slice the leaves coarsely, wash them well in cold water, and drain them.
Flame the pig skins to remove bristles, rinse them sell, dry them, and cut them into strips that are square in cross section.
Bring a pot of salted lightly water to boil and add to it the meat extract and olive oil. Mix well, and then stir in the pig skins and cabbage. Mix, reduce the heat to a simmer, and cook covered for three hours, giving the pot an occasional stir.
Check seasoning, divvy the soup into bowls, sprinkle the cheese over them, and serve at once with a white wine, for example a Timorasso or a dry Riesling.
Flame the pig skins to remove bristles, rinse them sell, dry them, and cut them into strips that are square in cross section.
Bring a pot of salted lightly water to boil and add to it the meat extract and olive oil. Mix well, and then stir in the pig skins and cabbage. Mix, reduce the heat to a simmer, and cook covered for three hours, giving the pot an occasional stir.
Check seasoning, divvy the soup into bowls, sprinkle the cheese over them, and serve at once with a white wine, for example a Timorasso or a dry Riesling.
