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
CREAMY PASTA WITH BACON AND RED CABBAGE
Smoky bacon and cabbage are a classic Eastern European combination, but tossing them with pasta and a bit of cream takes them in a heartier direction. Use a short, curvy shape, such as cavatappi or fusilli, that can catch the silky sauce in its crooks. Red cabbage is called for here, but regular green or Savoy cabbage would also work well. Top any leftovers with a fried egg and, of course, extra grated cheese.
Provided by Colu Henry
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cook the pasta in a large pot of well-salted boiling water (2 heaping tablespoons kosher salt to about 7 quarts water) according to package instructions until it's just short of al dente. Reserve 1 cup pasta water, and drain.
- Meanwhile, heat the olive oil over medium heat in a 12-inch skillet, preferably with sides. Add the bacon and cook until crisp, about 5 to 6 minutes, then remove with a slotted spoon and set aside on a plate lined with paper towels.
- Add the onion to the pan, toss to coat in the rendered bacon fat and cook until translucent, about 1 to 2 minutes. Add the cabbage, toss to combine and cook until the cabbage is tender but maintains its vibrant color, about 3 to 5 minutes more. Season with salt and pepper.
- Turn the heat to low and add the pasta to the skillet along with the bacon, heavy cream and grated cheese tossing to coat until the pasta is glossy with sauce and it thickens slightly, about 1 to 2 minutes. If you want the pasta saucier, add in 1/4 to 1 cup pasta water and toss until the desired consistency is reached. Top with the mixed herbs and pass grated cheese at the table, if desired.
Nutrition Facts : @context http, Calories 664, UnsaturatedFat 19 grams, Carbohydrate 65 grams, Fat 37 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 16 grams, Sodium 561 milligrams, Sugar 7 grams, TransFat 0 grams
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.;
CABBAGE & BACON PASTA
An old Jamie Oliver recipe with a little adaptation
Provided by jeremytipper
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a pan fry your lardons in a little olive oil until lightly golden. Add the garlic and thyme and soften.
- Add the Savoy cabbage and Parmesan with a little white wine (or vegetable stock), then stir and put the lid on the pan. Cook for a further 5 minutes, shaking every now and again, while you cook your pasta 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 pasta into the cabbage and at the last minute mix in the mozzarella and toasted pine nuts. Serve immediately.
FARFALLE WITH SAVOY CABBAGE, PANCETTA, THYME AND MOZZARELLA
This is from Food TV. Haven't tried it yet but it sure does sound good. I have no idea what the serving size is on this because it doesnt say, so I am going to guess.
Provided by Gingerbear
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
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 place the lid on the pan.
- Cook for 15 minutes, shaking every now and then, while you cook farfalle in salted boiling water until al dente.
- When the cabbage is nice and tender, season and loosen with pepperery extra virgin olive oil.
- Toss and drain farfalle into the cabbage and at the last minute mix in mozzarella and pine nuts.
- Serve immediately.
Nutrition Facts : Calories 650.5, Fat 18, SaturatedFat 9.9, Cholesterol 55.8, Sodium 552.7, Carbohydrate 87.7, Fiber 4, Sugar 2.7, Protein 32.4
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