Short pasta with savoy cabbage and pancetta
This recipe is ideal for those who don’t really like vegetables - especially cabbage, a vegetable with an intense flavour which is not always appealing. If you want something for the kids, avoid adding chilli; but if the dish is prepared for adults make it good and spicy - chilli goes very well with bacon and cabbage. We have also added some grated Parmesan cheese, but this is optional!
Ingredients
-
short pasta Short pasta ‘cenci’
-
pancetta 80 grams
-
savoy cabbage 200 grams
-
chilli
-
salt
-
pepper
-
garlic 1 clove
-
parmesan 40 grams
-
cenci Short pasta ‘cenci’
-
pancetta 80 grams
-
savoy cabbage 200 grams
-
chilli
-
salt
-
pepper
-
garlic 1 clove
-
parmesan 40 grams
Start shopping
Burnt Wheat Orecchiette Pasta
Organic Tomatoes and Peppers side dish
Tasting and tasting of artisan pastes
Orecchiette with turnip greens with appetizer, dessert and extra virgin olive oil
Orecchiette with turnip greens pesto and appetizer
Giardiniera (Mixed sweet and sour Vegetables)
Seasoned and pitted “Leccine” red olives
Box Frisellina recipe, extra virgin olive oil and purée
Preparation
Brown the garlic gently in a frying pan, add the bacon and then the wine and reduce. Then add the cabbage, red pepper, salt and pepper. Remove the garlic. Add chilli to taste, but bear in mind that in this recipe chilli goes very well. Cook the pasta in boiling salted water, drain and dress with the sauce. Complete, if you wish, with a sprinkling of grated parmesan.
Step by step
|
Brown a garlic clove in a frying pan
|
|
Add the pancetta
|
|
Add the white wine and reduce
|
|
Add the savoy cabbage, adjust the salt, pepper and chilli, and finish cooking
|
|
Cook the pasta and add to the prepared sauce
|
|
Serve with a little parmesan
|