Farfalle With Savoy Cabbage Pancetta And Mozzarella Recipes
FARFALLE WITH SAVOY CABBAGE, PANCETTA, THYME, AND MOZZARELLA RECIPE
A simple bow tie recipe which incorporates tender savoy cabbage, herbs and cheese as all balanced out with pancetta. Surely a decedent farfalle pasta dish.
Provided by Recipes.net Team
Categories Pasta Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- In a pan fry off pancetta in a little olive oil until lightly golden.
- Add garlic and thyme and cook until softened.
- Add the Savoy cabbage and Parmesan, then stir 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.
Nutrition Facts : Calories 618.00kcal, Carbohydrate 96.00g, Cholesterol 39.00mg, Fat 14.00g, Fiber 9.00g, Protein 28.00g, SaturatedFat 7.00g, ServingSize 4.00, Sodium 274.00mg, Sugar 7.00g
FARFALLE WITH SAVOY CABBAGE, PANCETTA, THYME, AND MOZZARELLA
Provided by Jamie Oliver
Number Of Ingredients 10
Steps:
- 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.;
FARFALLE WITH SAVOY CABBAGE, PANCETTA, THYME, AND MOZZARELLA
Steps:
- 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.;
SAVOY CABBAGE WITH PANCETTA
Make and share this Savoy Cabbage With Pancetta recipe from Food.com.
Provided by ratherbeswimmin
Categories Greens
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the cabbage in half lengthwise and remove the core.
- Thinly shred the cabbage and set aside.
- In a large frying pan over med-high heat, saute the pancetta, stirring often, until the fat is rendered, about 5 minutes.
- Add the onion and saute until softened, about 3 minutes.
- Add the garlic and cook for 1 minute.
- Add the cabbage, 1 handful at a time, to the pan and saute, allowing the cabbage to cook down before adding more.
- Increase heat to high, pour in the wine, add the caraway seeds, and cook, stirring frequently, until the cabbage has completely wilted, about 5 minutes.
- Oven--Preheat oven to 350°; transfer the cabbage mixture to a Dutch oven and season with salt and pepper.
- Cover and cook in the oven, stirring occasionally, until the cabbage is soft and creamy, 30-45 minutes.
- OR cook in Slow Cooker--Transfer the cabbage mixture to a slow cooker and season with salt and pepper.
- Cover and cook, stirring occasionally, until the cabbage is soft and creamy, 2 hours on Low.
- Serve at once.
Nutrition Facts : Calories 18.4, Fat 0.1, Sodium 1.4, Carbohydrate 2.5, Fiber 0.6, Sugar 0.9, Protein 0.4
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FARFALLE WITH SAVOY CABBAGE, PANCETTA AND MOZZARELLA …
2013-12-07 Instructions Checklist. Step 1. Heat 1 tablespoon of the olive oil in a large, deep nonstick skillet. Add the pancetta and cook over moderate heat, …
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3/5 Servings 8
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- Heat 1 tablespoon of the olive oil in a large, deep nonstick skillet. Add the pancetta and cook over moderate heat, turning once, until golden, about 5 minutes. Transfer the pancetta to a cutting board and coarsely chop. Strain the fat through a fine sieve; wipe out the skillet and pour the fat back in.
- Add the pine nuts to the skillet and cook over moderate heat, stirring, until golden, about 3 minutes. Using a slotted spoon, transfer the nuts to a plate. Add the thyme and garlic to the skillet and cook, stirring, until fragrant, about 1 minute. Add the cabbage and toss to coat with fat. Cover and cook over moderately low heat until wilted, about 3 minutes. Season with salt and pepper. Add the water and Parmesan, cover and cook until the cabbage is tender, about 10 minutes.
- Meanwhile, cook the farfalle in boiling salted water until al dente. Drain the pasta and shake dry, then return it to the pot. Add the cabbage, mozzarella, pancetta, pine nuts and the remaining 3 tablespoons of olive oil and toss until the cheese is slightly melted. Season with salt and pepper. Transfer to a bowl and serve.
FARFALLE WITH SAVOY CABBAGE, PANCETTA AND MOZZARELLA
1/4 cup extra-virgin olive oil; 1/4 pound thinly sliced pancetta; 3 tablespoons pine nuts; 2 teaspoons chopped thyme leaves; 1 garlic clove, minced; 1 head of Savoy cabbage (about 1 …
From cedardownfarm.ca
Estimated Reading Time 1 min
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Estimated Reading Time 1 min
- Heat 1 tablespoon of the olive oil in a large, deep nonstick skillet. Add the pancetta and cook over moderate heat, turning once, until golden, about 5 minutes. Transfer the pancetta to a cutting board and coarsely chop. Strain the fat through a fine sieve; wipe out the skillet and pour the fat back in.
- Add the pine nuts to the skillet and cook over moderate heat, stirring, until golden, about 3 minutes. Using a slotted spoon, transfer the nuts to a plate. Add the thyme and garlic to the skillet and cook, stirring, until fragrant, about 1 minute. Add the cabbage and toss to coat with fat. Cover and cook over moderately low heat until wilted, about 3 minutes. Season with salt and pepper. Add the water and Parmesan, cover and cook until the cabbage is tender, about 10 minutes.
- Meanwhile, cook the farfalle in boiling salted water until al dente. Drain the pasta and shake dry, then return it to the pot. Add the cabbage, mozzarella, pancetta, pine nuts and the remaining 3 tablespoons of olive oil and toss until the cheese is slightly melted. Season with salt and pepper. Transfer to a bowl and serve.
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FARFALLE WITH SAVOY CABBAGE, PANCETTA AND MOZZARELLA RECIPE
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