Tuesday, July 5, 2011

Farfalle with Cabbage, Pancetta and Mozzarella

We received a huge cabbage in our CSA, and knowing that I did not want to make coleslaw, I set out to find an easy recipe to cook it down. I stumbled upon a recipe from Jamie Oliver that paired the cabbage with pasta, pancetta, and fresh mozzarella. I sent A to J.P. Graziano's in search of buffalo mozzarella, and his timing was perfect since they receive their delivery for it on Thursdays. Unfortunately, they were out of pancetta that day, so we had to make a separate trip to the market. This dish was simple, light and comfort food to me. It reminded me of a simple elbow macaroni that my parents used to make us when we were under the weather. They used napa cabbage, shitake mushrooms, peas, and ham.

Farfalle with Cabbage, Pancetta and Mozzarella

1/4 cup extra-virgin olive oil
1/4 pound diced pancetta
3 tablespoons pine nuts (optional)
2 teaspoons chopped thyme leaves
1 garlic clove, minced
1 head of Savoy cabbage (about 1 3/4 pounds)—quartered, cored and cut crosswise into 1/2-inch ribbons
Salt and freshly ground pepper
1/2 cup water
1/4 cup freshly grated Pecorino cheese
1 pound farfalle
7 ounces fresh mozzarella, preferably buffalo, cut into 1/2-inch dice

Heat 1 tablespoon of the olive oil in a large, deep nonstick skillet. Add the pancetta and cook over moderate heat, turning once, until golden, about 5 minutes. Remove from pan with a slotted spoon leaving behind the fat and transfer pancetta to paper towel over a plate.

If using, add the pine nuts to the skillet and stirr, until golden, about 3 minutes. Remove with a slotted spoon, transfer the nuts to a plate. Add the thyme and garlic to the skillet and cook, stirring, until fragrant. Add the cabbage in batches based on your pan size and coat with fat. Cover and cook over moderately low heat until wilted, about 3 minutes. Season with salt and pepper. Add the water, cover and cook until the cabbage is tender, about 10 minutes.

Meanwhile, cook the farfalle in boiling salted water until al dente. Drain the pasta and shake dry, then return it to the pot. Add the cabbage, mozzarella, pancetta, pine nuts, Pecorino, and the remaining 3 tablespoons of olive oil and toss until the cheese is slightly melted. Season with salt and pepper. Transfer to a bowl and serve.

1 comment:

  1. One of my favorite flavor and ingredient combinations!