(Sardinian little dumplings with vegetables - Our recipes)

400 g (14 oz) leaf cabbage
1 400 g (14 oz) can white beans
3 little young onions, finely chopped
4 tablespoons dried chives
2 teaspoons dried bay leaves
2 teaspoons dried marjoram
150 g (5 1/2 oz) peeled and chopped tomatoes
250 g (8 1/2 oz) Sardinian little dumplings
8 tablespoons extra virgin olive oil
Half a glass of white wine
Salt

Time:
preparation: 30 minutes
cooking: 50 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

This recipe is very simple but the dish is very tasty.
Clean, wash and boil leaf cabbage in abundant salt water. Drain it very well, let it cool for some minutes and then cut into thin strips. Put it in a non-stick frying pan together with olive oil, white wine, tomato, aromatic herbs, onions and beans, well drained from their preservation juice. Season to taste with salt and flavour all the ingredients for some minutes over a medium heat, stirring now and then; don't let the mixture become too dry.
Meanwhile cook Sardinian little dumplings until al dente stage; while they are cooking, take a ladle of boiling water and pour it into the mixture of beans and leaf cabbage. Drain pasta very well and put in the pan; finish cooking pasta in the pan together with beans and leaf cabbage over an high heat. Stir with a wooden spoon now and then. Cook until the cooking juice is well retired.
Serve if you want, with grated Parmesan cheese.

Note

- Naturally you can use dried beans. In this case you have to soak them for almost 12 hours and then boil for about 90 minutes or until they are soft. You need much an important step if you have to eat without salt (canned beans are full of salt). All our more time but it's recipes can be made without salt because they are rich in aromatic herbs.
- You can prepare this first course with fresh Sardinian little dumplings; in this case you have to cook 500 g (1,1 lb) pasta.