INGREDIENTS
FOR 4 PEOPLE
320 g of Rummo Gluten-Free Spaghetti N°3
200 g of potatoes
200 g of Savoy cabbage
2 cloves of garlic
120 g of caciocavallo podolico cheese
Extra virgin olive oil and salt to taste
DIRECTIONS
Peel and cube the potatoes and place them on the stove in a pot with cold water and a little salt and bring to a boil. When the water boils, add the savoy cabbage, chopped, and cook for approximately another 3 minutes, so that the potatoes and savoy cabbage finish cooking at the same time. In a large frying pan, lightly brown the crushed garlic cloves in the extra-virgin olive oil, then add the drained vegetables. Cook the Rummo Gluten-Free Spaghetti. When the pasta is cooked, drain it and toss it in the pan with the vegetables, adding 2/3 of the caciocavallo, shaved. Finally, serve with a fine grating of the remaining cheese.