Savoy Cabbage With Pancetta Recipes

QUICK BRAISED CABBAGE WITH PANCETTA

Steps:

• Heat the oil in a pan and sizzle the pancetta until crispy. Sprinkle over the sugar and splash in the vinegar. Stir the cabbage into the pan, then pour over the stock. Simmer it all for 10 mins until the cabbage is tender but still slightly crunchy.

FARFALLE WITH SAVOY CABBAGE, PANCETTA, THYME, AND MOZZARELLA RECIPE

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.

SAVOY CABBAGE WITH PANCETTA

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.

REGINETTI WITH SAVOY CABBAGE AND PANCETTA

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
• Meanwhile, heat oil in a large skillet over medium and cook pancetta, turning halfway through, until brown and crisp, about 4 minutes. Drain on paper towels.
• Add cabbage to skillet and cook undisturbed until deeply browned in some spots, about 3 minutes. Toss, then cook undisturbed until deeply browned in other spots, about 2 minutes. Continue to cook and toss until cabbage is charred in some spots and bright green in others and beginning to wilt. Add butter and thyme and cook, tossing, until butter begins to brown, about 2 minutes. Add Parmesan, pasta, and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and emulsified and coats pasta, about 5 minutes. Add pancetta and toss to combine; taste and season with salt and pepper. Serve topped with poppy seeds.