Tuesday, 25 January 2011

Pasta con cavolo verza e prosciutto - Pasta with savoy cabbage and prosciutto

There may be a simpler and more effective recipe for macaroni. In the meantime, this one will have to do. It uses one of those excellent Italian winter vegetables, savoy cabbage. The main thing is not to stew the cabbage. If you shred it finely, it will get all the cooking it needs while retaining flavour and texture. You can use pancetta or bacon if you prefer but grill it until it is crisp. Equally, you can use penne or broken up spaghetti instead of macaroni.


120g prosciutto or pancetta or bacon

300g macaroni or penne

salt and pepper to taste

200g savoy cabbage

1 onion

1 clove garlic

30g butter

20g flour

100ml milk

50g parmesan

30g parsley


1. Grill the prosciutto, and shred it when it’s cooled down.

2. Put the macaroni on to boil in salted water.

3. Add the savoy cabbage finely shredded as you drain the pasta – it will get all the cooking it needs.

4. In the pasta pan melt the butter, add finely chopped garlic and onion and fry for a couple of minutes until it begins to colour.

5. Add the flour to make a roux, then add the milk to make a loose b├ęchamel, then the parmesan and the pepper.

6. Return the macaroni and savoy cabbage to the pan and combine with the sauce, adding the chopped parsley, then the grilled prosciutto.

7. Serve before the cabbage loses its crispness.

No comments:

Post a Comment