Linguine with Green Cabbage and Pancetta Recipe

by katerina on September 16, 2007

This isn’t my best picture, in fact this dish looks a lot less appetizing then it deserves to. Since we all know we eat with our eyes, I am going to have to think about how to improve this. Perhaps more colour would help? Parsley? I know that when J had his first taste he said “wow this is good” in a rather surprised way and I think that was because the presentation was lacking and the colours don’t really pop. If you can get past that – it is really fabulous comfort food. Especially those crisp little cubes of pancetta. I was so stressed out from work this week, I decided to make this even though it was late and we didn’t eat around 10:30. Cooking itself can be so good for relaxing. This recipe is inspired by this risotto recipe of Marcella’s.

[print_this]Linguine with Green Cabbage and Pancetta (serves 4)

2 tablespoons olive oil
100 grams pancetta, thickly cut and diced
1 dried thai chile pepper, crushed, or 1/2t red pepper flakes
1 clove garlic
1 head cabbage, stalk removed and then thinly sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons butter
3 tablespoons Parmaggiano-Reggiano cheese, freshly grated

In a large dutch oven add olive oil over medium low heat. Add the pancetta, chile and garlic and saute until it is golden brown. The garlic will brown first – when it is browned remove it.

When the pancetta is browned add the cabbage, pepper and half the salt. Turn over a few times and cover. Stir every 5- 10 minutes until cabbage is browned.

Cook and drain the pasta. Taste the cabbage for seasoning and melt in the butter and Parmesan. Toss with the pasta and serve.[/print_this]

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