Recipe by Chef Michela Mattioli
Take the pre-cooked legumes, drain them and rinse them. In a saucepan, sauté the onion, celery and carrot, previously chopped, together with a clove of garlic and extra virgin olive oil for a couple of minutes. Add the legumes, the bunch of aromatic herbs and cover with the hot vegetable broth. Cook over low heat for about 45 minutes. After the necessary time has elapsed, remove the garlic clove, add the previously washed and coarsely chopped black cabbage and continue cooking the soup for another 10 minutes. Then add the Orobio tubettini pasta, stir occasionally and cook until the pasta is al dente. Add more hot vegetable broth if necessary. Season the soup with salt, a grinding of fresh pepper and a drizzle of extra virgin olive oil. Sprinkle with shallot powder and add a few black cabbage chips to the soup before serving.
Crunchy Black Cabbage Chips:
Wash the black cabbage leaves thoroughly, dry them with a cloth, and remove the central stalk. Break the leaves in half. Place the black cabbage leaves in a bowl and massage them with oil and a pinch of salt, distributing the seasoning evenly. Arrange the leaves on a baking sheet lined with parchment paper, without overlapping them. Bake in a preheated oven at 130/140°C for 15/20 minutes, turning them halfway through cooking. They should become crispy without burning.
Shallot powder:
Sbucciare lo scalogno e tagliarlo a fettine sottili e uniformi per garantire un’essiccazione omogenea Disporre le fettine su un piatto di ceramica o di vetro, impostare la potenza del microonde a 600W e scaldare per 20 secondi alla volta, controllando la consistenza. Continuare con intervalli di 10/ 20 secondi, girando le fette se necessario, fino a completa disidratazione. (Di solito servono 2/4 minuti in totale, a seconda dello spessore e della quantità). Devono risultare completamente secche e friabili. Una volta raffreddate, frullare le fette con un tritatutto fino ad ottenere una polvere fine. Setacciare per eliminare eventuali pezzi più grossi.
