Pepperoni sausage without the chopped skin | 1 unit(s)
Extra Virgin Olive Oil | to taste
Recipe
Cook the potatoes in the vegetable broth, after cooked, process the potatoes together with the cooking water in the mixer or blender. If you prefer a very green broth like mine, process together a handful of kale. Reserve
In a heated skillet, add a drizzle of olive oil and fry the bacon well with the pepperoni sausage, then add the garlic, onion and sauté well. After, add the butter cabbage, the kingdom pepper and test the salt, if you need to add because the sausage and bacon already have in their composition
Add the contents of the skillet to the reserved broth and serve immediately. Serve with Italian bread, toast or croutons.