Pasta With Caramelized Onions Cabbage And Smoked Ham Recipes

SMOKED HAM, GRUYERE AND CARAMELIZED ONION FRITTATA

Steps:

• Preheat the oven to 400˚. In a large bowl, whisk the eggs, heavy cream, gruyere, a big pinch of salt and a few grinds of pepper until foamy.
• Melt the butter in a 10-inch cast-iron skillet over medium heat. Add the onion and the potatoes and cook, stirring, until the onion is translucent and the potatoes are fork-tender, about 12 minutes. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a rubber spatula so the eggs flow to the bottom of the pan. Cook until the frittata is half set, 2 to 3 minutes, then sprinkle in the ham.
• Transfer the skillet to the oven and bake until the frittata is puffed and golden, 10 to 12 minutes. Sprinkle with the Parmigiano-Reggiano and chives and serve with sour cream.

CARAMELIZED ONION & GARLIC PASTA

Steps:

• In a large skillet over medium-high heat, melt butter. Add the onions, pepper flakes and salt; saute until onions are tender. Stir in garlic. Reduce heat to medium-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown., Add the tomatoes, vinegar and 2 tablespoons oil to the skillet. Cook pasta according to package directions. Drain pasta; toss with onion mixture., Drizzle with remaining olive oil. Sprinkle with bacon, cheese, and pepper; heat through. Garnish with basil if desired.

PASTA WITH CARAMELIZED CABBAGE, ANCHOVIES AND BREAD CRUMBS

Steps:

• Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper.
• Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain.
• While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.

CABBAGE AND SMOKED SAUSAGE PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Melt the butter in a large pot over medium heat. Add the garlic, olive oil, and cabbage; season with salt and pepper; cook until tender, about 15 minutes. Stir in the sausage and bow tie pasta; cook until completely heated, about 5 minutes more. Top with Parmesan cheese and serve immediately.

CARAMELIZED ONION PASTA

Steps:

• Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
• Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).
• Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.

PASTA WITH CARAMELIZED ONIONS, CABBAGE AND SMOKED HAM

Steps:

• Add oil and onions to a skillet and saute until onions are dark brown, about 25 minutes.
• Add cabbage and ham and saute until cabbage wilts, about 8 mintues.
• Meanwhile, cook pasta in heavy large pot of boiling salted water until just tender but still firm to bite.
• Drain, return pasta to same pot.
• Add onion mixture and cheese to pasta.
• Toss over medium heat until warmed through, adding broth by 1/4 cupfuls to moisten if dry, about 4 minutes.
• Season pasta to taste with salt and pepper and serve.

PASTA WITH CARAMELIZED ONIONS, CABBAGE, AND SMOKED HAM

Steps:

• Cook bacon in heavy large skillet over medium-high heat until bacon is brown and crisp. Transfer bacon to paper towel and drain. Crumble bacon. Measure drippings from skillet; add enough vegetable oil to measure 1/4 cup and return mixture to skillet. Add onions and caraway seeds and sauté until onions are dark brown, about 25 minutes. Add cabbage and ham and sauté until cabbage wilts, about 8 minutes.
• Meanwhile, cook pasta in heavy large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.
• Add bacon, onion mixture, and cheese to pasta. Toss over medium heat until warmed through, adding broth by 1/4 cupfuls to moisten if dry, about 4 minutes. Season pasta to taste with salt and pepper and serve.

CABBAGE AND NOODLES WITH HAM

Steps:

• Heat the butter in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the cabbage; cook and stir until the cabbage has softened, about 20 minutes.
• While the cabbage is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gnocchi and return to a boil. Cook until the gnocchi float to the top, about 3 minutes; drain.
• Stir the cooked gnocchi and ham into the cabbage and heat through. Season with salt and black pepper to taste.

PASTA WITH SAUSAGE, CARAMELIZED CABBAGE AND GOAT CHEESE

Steps:

• Bring a large pot of heavily salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 7 minutes; drain.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium. Add the sausage and cook, breaking apart with a wooden spoon, until fully cooked and crumbled, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate, leaving the fat in the pan.
• Add the cabbage, onion, thyme, 1 teaspoon salt, 1/2 teaspoon pepper and the remaining 2 tablespoons olive oil to the skillet. Cover and cook, stirring regularly, until the cabbage has completely wilted and starts to brown, about 15 minutes.
• Reduce the heat to low and stir in the heavy cream, goat cheese and reserved sausage until evenly combined. Stir in the pasta, season to taste with salt and pepper and serve.

CARAMELIZED ONION, BRIE & SMOKED HAM CROISSANTS

Steps:

• Preheat oven to 350°F.
• Melt margarine in a skillet, cook onion over medium-high heat, stirring occasionally, 10 minutes or until onion is golden brown.
• Remove onion and set aside.
• In same skillet, heat bacon, turning once.
• On baking sheet, arrange 2 croissant halves.
• Evenly top with bacon, then onions, then cheese.
• Bake 2 minutes or until cheese is slightly melted.
• Top with remaining croissant halves and serve hot.