Ingredients for 4 people: 3 chopped fresh onions 2 cloves of peeled and finely-chopped garlic 2 chopped leeks (only the white part) 4 large cabbage leaves, cleaned and chopped 80 g of shelled peas 100 g of spinach, washed and chopped 100 g of green beans 100 g of farmhouse brown bread with no salt cut into very fine slices 150 ml of olive oil ½ tsp of paprika Salt
Gently fry the garlic, onion and leeks in a casserole dish, without letting them brown. Add the tomatoes and the paprika. Stir continuously with a wooden spoon, then add the cabbage and pour on a little water. Cook for 15 minutes along with the green beans and the peas. Add the spinach and a tbsp more water, add a little salt, cover and cook for a further 10 minutes. Then drain and put the broth to one side. Prepare an earthenware dish with half of the bread and drizzle with a splash of oil; cover with a layer of well-drained vegetables and place more bread on top, pouring on more oil. Add the rest of the vegetables and dip them with the broth put to one side; Drain excess broth.
They should be served well dry. Drizzle once again with oil and leave to dry a few minutes before serving.