{"id":3717,"date":"2015-10-28T16:23:11","date_gmt":"2015-10-28T16:23:11","guid":{"rendered":"http:\/\/www.giuliamarinelli.it\/?p=3717"},"modified":"2017-09-12T15:31:46","modified_gmt":"2017-09-12T15:31:46","slug":"riso-e-verza","status":"publish","type":"post","link":"https:\/\/www.giuliamarinelli.it\/en\/my-blog\/riso-e-verza\/","title":{"rendered":"Rice and Savoy Cabbage"},"content":{"rendered":"
\"foto<\/a>

foto Alberto Rossi<\/p><\/div>\n

Fall<\/strong> has finally arrived: the first cold days<\/strong> and the first fogs<\/strong> are coming, and tonight here in Parma<\/strong> fog is becoming quite thick!<\/strong><\/p>\n

So I want to warm you up<\/strong> with a tasty and simple plate<\/strong> from the Parmesan tradition.<\/strong> It\u2019s a winter soup<\/strong> made with simple, poor but tasty ingredients<\/strong> that apparently the Maestro Giuseppe Verdi<\/strong> also liked a lot: Riso e Verze<\/strong> (rice and Savoy cabbage)<\/p>\n

Here are the ingredients<\/strong> for 4 persons:<\/p>\n

1 l. vegetable stock<\/p>\n

200 g. rice (originario or vialone nano)<\/p>\n

4 middle size leaves of Savoy cabbage<\/p>\n

4 pork ribs<\/p>\n

1 leaf of bay laurel<\/p>\n

Salt and pepper as needed<\/p>\n

Procedure<\/strong><\/p>\n

Boil the ribs in water with a leaf of bay laurel that you will remove after a few minutes. Cook the ribs almost completely. Wash the Savoy cabbage and remove the wooden part.<\/p>\n

Bring the stock to a boil (if you like it you can also use the one you obtained by cooking the ribs, that\u2019s actually what our grandmothers did, nothing was wasted!), boil the rice and the cabbage leaves. When the rice is half cooked put the ribs in, finish the cooking and add salt and pepper if needed.<\/p>\n

Serve hot,<\/strong> you may also garnish it with some grated Parmigiano-Reggiano.<\/strong><\/p>\n

Try this soup, it\u2019s really exquisite!<\/strong><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Fall has finally arrived: the first cold days and the first fogs are coming, and tonight here in Parma fog is becoming quite thick! So I want to warm you up with a tasty and simple plate from the Parmesan tradition. It\u2019s a winter soup made with simple, poor but tasty ingredients that apparently the […]<\/p>\n","protected":false},"author":4,"featured_media":3718,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[26],"tags":[752,1047,741,751,1048,52,59,815,819,110,748,759,1045,439,823,1046],"class_list":["post-3717","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-my-blog","tag-cucina-italiana-en","tag-cucina-tradizionale","tag-giuseppe-verdi-2","tag-giuseppe-verdi-en","tag-nebbia","tag-parma","tag-parma-en","tag-parmigiano","tag-parmigiano-en","tag-parmigiano-reggiano-en","tag-ricetta","tag-ricetta-en","tag-riso","tag-tradizione","tag-tradizione-en","tag-verza"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t