RobtE
* Exported from MasterCook *
Pepperoni Rustica
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Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Italian Soups & Stews
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large stick pepperoni,peeled and sliced 1-2" 2 beef bouillon cubes 1 small cabbage head -- sliced in 8 wedges 1 small bunch parsley -- chopped 1 onion or leek 3 large celery stalks -- chopped 3 large carrots -- sliced 5 medium potatoes -- cut up 16 ounces whole canned tomatoes, or fresh -- chopped 1 teaspoon salt -- (adjust for boullon)
Have all ingredients ready. Smear some olive oil in the bottom of a large, cold heavy pot and lay the pepperoni in. Turn on the stove to rather high and when the pepperoni starts to sizzle, begin turning it to brown it well. Add the onion, celery and last the parsley. Keep stirring on fairly high heat and when it begins to coat the bottom with brown, pour on the beef bouillon and the tomatoes. Cover the pot and reduce the heat and simmer slightly fast for 30-40 min. Near the middle of that time, add the carrots, followed in a while by the potatoes and salt. You must estimate this process by the size and hardness of the vegetables so it does not become mush. When the potatoes begin to cook, add the cabbage wedges and stir everything very well. Re-cover and steam briskly until the cabbage is done correctly (still a wee bit firm). This makes 4-5 splendid portions and is always digestible if you don't overcook the cabbage.
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