Friday, November 15, 2013


a typical ' winter' dish for me, easy to make and no problem to get the right ingredients for it's this time of year. and.......delicious. thanks paul lowe, who wrote the recipe, and colin cooke for making this image.

pasta with cabbage and chanterells
serves 4

1 tablespoon olive oil
2 shallots, thinly sliced
3 garlic gloves, thinly slices
200 gr. cubed pancetta
1/4 savoy cabbage head, shredded
salt and pepper, to taste
2 tablespoons butter
50 gr. chanterells, cleaned and cut in half
500 gr. cooked pasta, preferably penne or tortiglioni
50 gr. grated pecorino

heat the oil in a large pan and saute the shallots and garlic and saute until the bacon starts to get some color.
add cabbage and sauté until it just goes soft.
season with salt and pepper.
melt the butter in a pan and sauté the mushrooms golden.
place the mixtures over the freshly cooked pasta.
add the pecorino and serve.

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