Cooking time: 1 hour
Heat oil in a large saucepan, add onion with a good pinch of salt, cover and cook for 5-10 minutes, stirring occasionally, until starting to brown. Stir in leeks, cover and cook for about 10 minutes, until very soft. Add chicken stock or water and bring to the boil. Stir in carrot, celery and ditali and return to the boil, reduce heat to medium, cover and cook for 5 minutes, stirring occasionally. Stir in cabbage, chicken and beans, cover and cook for a further minute, then remove from heat, cover and set aside for at least 5 minutes. Taste, stir in parsley and salt, reheat if necessary and serve.
Amontillado should be served at a temperature of between 12 and 14º C.
It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.
It combines perfectly with vegetables such as asparagus and artichokes.
Serve it between 12° and 14° C in a white wine glass.
Its dry and intense flavour adapts to difficult and risky pairings.
Its composition allows it to be stored in open bottles for months.
