Menèsta maretàta co pezziènti e pizza gialla co cìcciole

Married soup with sausage and pizza with corn fritters.
A hot dish to eat together

Preparation for soup:
An entire cabbage or chicory
4 cloves of chopped garlic
1 red pepper
200 gr. cotechino
50 gr. of lard with garlic and chilli
4 tablespoons extra virgin olive oil
a handful of salt

INGREDIENTS for the corn pizza with frittole
pork cigole
grated pecorino cheese

Choose from the leaves of the cabbage, wash them well and put them to boil until half cooked. For the broth, boil together in plenty of water, extra virgin olive oil, the lard, garlic and sausage for about two hours. When the broth is ready, pour into a large pot, along with the vegetables already boiled and seasoned with pepper and salt. Cover and cook on low heat for an ‘other hour. Serve by pouring the soup in a bowl in which have already been put the soft parts, without the crust and the corn pizza.

For corn pizza with frittole
Boil frittole (pork scratching) with salt and pepper; to the boil, add the corn flour and grated pecorino. Finish cooking until the mixture is compact.
Then grease a baking pan with lard, add the mixture previously prepared and bake until the pizza is golden brown.
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