Directions
- 1Cook guanciale in a cold pan.
- 2Chop celery and onion.
- 3Chop half a head of cabbage.
- 4Add olive oil to the pan with the guanciale.
- 5Sauté celery and onion on medium-low heat.
- 6Add passata once the vegetables are softened.
- 7Cook for a couple of minutes and add the cabbage.
- 8Top it up with four cups of water.
- 9Add a little bit of salt and cook on medium-low for 20 minutes.
- 10Prepare your garnish of parmesan.
- 11After 20 minutes, the cabbage is cooked, add a cup of rice.
- 12Give it a good mix and cook for another 20 minutes, stirring occasionally.
- 13Off the heat, add parmesan and butter.
- 14Cover it for 5 minutes to let the rice soak the juices.
- 15The rice is now cooked, give it a good mix.
- 16Plate it up.
- 17Finish with celery leaves, parmesan and olive oil.
Ingredients
- 100 g guanciale
- 2 stalks celery
- 1 onion
- 1 half head cabbage
- 1 glug passata
- 4 cups water
- 1 pinch salt
- 1 cup rice
- 20 g parmesan
- 1 knob butter
- 1 handful celery leaves
- 1 drizzle olive oil
Equipment
cold panknifewooden spoon
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