Rigatoni With Savoy Cabbage Bacon And Mushroom Sauce Recipes

RIGATONI WITH CREAMY MUSHROOM SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the shallots and garlic and season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender, 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes, or until all the liquid evaporates. Add the broth and simmer until the liquid is slightly reduced.
• Remove the pan from the heat. Add the mascarpone cheese and stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper and toss well to coat the pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives.

LONG-COOKING SAVOY CABBAGE, BACON AND MUSHROOM SAUCE

Steps:

• Core and quarter cabbage, then slice into 1/4-inch strips (you will have about 12 cups).
• In a dutch oven or heavy large saucepan, heat oil over medium heat.
• Add bacon and garlic and saute about 8 minutes, until bacon is cooked and garlic is a golden color.
• Add the salt, pepper, mushrooms and about half the cabbage, and put a lid on the pot for about 3 minutes, so cabbage will wilt down.
• Stir, then and add the remaining cabbage.
• Let it wilt again, then stir again.
• Remove the lid and simmer vegetables uncovered for at least an hour, adding water or broth if they get too dry.
• Serve over polenta or thin the sauce with some water and serve over pasta.
• This freezes and reheats well, making it great for once-a-month cooking.

RIGATONI WITH CABBAGE AND FONTINA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the Canadian bacon and cook until the edges begin to crisp, about 2 minutes. Add the onion and cabbage, season with 1/2 teaspoon salt and a few grinds of pepper and toss to coat. Cook until the vegetables begin to brown and soften, about 3 minutes. Remove 1 cup cooking water from the pasta pot and add to the skillet; bring to a simmer and cook until the cabbage is just tender and the sauce is reduced by about half, 8 to 10 minutes.
• Drain the pasta, reserving 1 cup cooking water. Add the pasta and 1/2 cup of the reserved cooking water to the skillet and increase the heat to high; toss to coat, adding more cooking water if the pasta is too dry (it should be very saucy). Stir in the parsley and remove from the heat. Sprinkle with the fontina and parmesan and toss.

RIGATONI WITH CREAMY MUSHROOM SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• While the pasta is cooking:
• Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

LONG-COOKING SAVOY CABBAGE, BACON, AND MUSHROOM SAUCE

Steps:

• Cut the bacon rashers into 1-inch pieces, or cut prosciutto end into pieces of similar size. Slice the mushrooms 1/8 inch thick or slightly thicker you should have 6 cups. Trim off tough, discolored, or loose leaves from the cabbage; slice it in half or quarters, and cut out the hard core. Slice the cabbage into shreds about 1/3 inch thick; you should have nearly 4 quarts!
• Pour the oil into the pan, strew in the garlic and bacon pieces, and cook over medium heat for 10 to 12 minutes, stirring occasionally, as the bacon renders and the garlic sizzles and colors slightly. Don't let either get too crisp or brown. Add the peperoncino during this time, toasting it in a hot spot for a minute before stirring in.
• Pile all the cabbage and mushrooms in the pan; sprinkle the salt all over. Stir just a bit, to begin mixing the vegetables with the oil, bacon, and garlic. Cover the pan, turn down the heat slightly, and let the vegetables heat and begin to sweat for 3 or 4 minutes, then stir again. Cook, covered, and stir every couple of minutes it will get easier as the vegetables wilt until everything is mixed together.
• Continue to cook, covered, for an hour or so, as the cabbage and mushrooms continue to shrink and soften. Stir every now and then; adjust the heat so everything is sizzling and steaming but not darkening or sticking. Add 1/2 cup or so of broth or water to the pan whenever the vegetables seem too dry.
• Uncover the pan and cook for 45 minutes or longer, stirring frequently and moistening the sauce with broth or water at intervals. Adjust the heat to maintain the slow and steady concentration of the cabbage. Taste for salt, and add more if you wish. When the cab bage shreds are completely soft and there's about 1 1/2 quarts of sauce in the pan, remove it from the heat.
• Use the sauce immediately if you want. Store it in the refrigerator for a week, or freeze for use within several months.
• My Favorite Fresh Mushroom Mix
• I have to be honest and tell you that my favorite fresh-mushroom mix is one that has some of the amazing wild mushrooms we usually serve at the restaurant: fresh porcini, chanterelles, morels, and even wilder varieties! If any of these are available, you should certainly include them with ordinary cultivated mushrooms in any of the recipes in this book-even a few will add a special flavor.
• All of the recipes, however, will be delicious with the domestic cultivated mushroom types available in the supermarket: common (white) mushrooms and cremini are my standards. They must be firm and fresh, with caps tight to the stem. Size doesn't matter that much, though in some dishes I specify button mushrooms. Oyster mushrooms are good too but are often quite soft and will break up, so you don't get texture. Shiitake mushrooms are fine (use only the caps), though I generally will not use them for more than a quarter of my mushroom mix.
• Preparing mushrooms is not complicated. Trim away any tough parts-with odd-shaped mushrooms, just feel to determine what needs trimming. And don't soak mushrooms: wipe them with a damp paper towel to remove any grit or dirt.
• Good With . . .
• Tubular dry pasta
• Fresh mixed and whole-grain pasta
• Gnocchi
• As a topping for polenta or polenta pasticciata
• Risotto
• Grilled meats

PASTA CARBONARA WITH CABBAGE AND MUSHROOMS

Steps:

• Heat oil in a large heavy skillet, preferably cast iron, over high. Cook mushrooms and bacon, stirring often, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Reserve fat in skillet.
• Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
• Heat skillet with reserved fat over high. Add cabbage, press into an even layer, and cook, undisturbed, 2 minutes; season with remaining 3/4 tsp. salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred in places and still crisp in others, about 2 minutes more.
• Whisk egg yolks, 1 oz. Parmesan, and 3/4 cup pasta cooking liquid in a large bowl until a smooth, glossy sauce forms. Add pasta and stir to coat. Add reserved mushrooms and bacon, cabbage, pepper, and 1 oz. Parmesan and toss again, adding more pasta cooking liquid if needed to loosen sauce.
• Divide pasta among bowls. Top with more Parmesan.

RIGATONI WITH SAVOY CABBAGE, BACON, AND MUSHROOM SAUCE

Steps:

• In a Dutch oven, heat oil over medium heat. Add garlic and bacon, and cook, stirring occasionally, until bacon fat is rendered and garlic slightly browns, 10 to 12 minutes. Add peperoncino, letting it toast slightly, before stirring in.
• Add cabbage and mushrooms; season with salt. Briefly stir vegetables, cover, reduce heat slightly, cook for 4 minutes, and stir again. Repeat until vegetables have wilted and are mixed together. Continue to simmer, covered, stirring occasionally, for about 1 hour, adding 1/2 cup broth or water at a time, as necessary.
• Uncover pan, and cook, stirring frequently and moistening sauce with broth or water as needed, until cabbage is completely soft; remove from heat. Use immediately, or refrigerate in airtight containers for up to 1 week.
• Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain pasta, and transfer to cabbage mixture; toss to combine. Serve immediately sprinkled with cheese.