Got this recipe from an old episode of Naked Chef.
- 10 pieces of pancetta or bacon
- olive oil
- 1 clove garlic, finely, chopped
- handful thyme
- 1/2 large savoy cabbage, halved, and, finely, sliced
- handful parmesan cheese, grated
- 1 lb. dried farfalle
- salt
- freshly ground black pepper
- 1/2 lb. cheese, buffalo, mozzarella, diced into 1-inch pieces
- toasted pine nuts
- In a pan, fry off pancetta in a little olive oil until lightly golden.
- Add garlic and thyme and soften.
- Place in Savoy cabbage with the Parmesan then stir around and put the lid on the pan.
- Cook for a further 15 minutes, shaking every now and again, while you cook farfalle in salted boiling water until al dente.
- When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil.
- Toss the drained farfalle into the cabbage and at the last minute mix in mozzarella and pine nuts.
- Serve immediately.
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