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Tuesday, February 28, 2012

Bow Tie Pasta with Cabbage, Pancetta and Cheese



From the kitchen of One Perfect Bite...This dish has moved from beta testing and is now firmly ensconced in that part of my recipe collection reserved for visiting grandsons. The older crew have always been good eaters, but their palates are developing and they are starting to appreciate theme and variation in their meals. I know they'll love the way this dish that takes old and familiar ingredients and mixes them in a way that is completely new to them. The combination of noodles and cabbage is found in many cuisines, but I think Jamie Oliver's unique presentation of this dish stands heads and shoulders above the others that I've tried. As a child, I became familiar with Krautfleckerl and Haluski thanks to our German and Polish neighbors. I happened to love both preparations, but over the years cabbage lost its cache and wasn't often served on American tables. It is experiencing a bit of a resurgence now thanks to influence of the fresh and local food movement. There would be converts aplenty if everyone could taste Oliver's creation. This dish is not inexpensive to prepare. It uses pancetta and I know there will be a temptation to use blanched bacon in its place. Try not to do that. Blanched bacon taste like blanched bacon and the unique flavor of pancetta is important to the success of this dish. Slivered almonds, however, can be used in place of pine nuts, which, for reason I will never understand, have become ridiculously expensive and worthy of a king's ransom. Obviously, buffalo mozzarella would be wonderful in this dish, but any decent fresh mozzarella will work well as a stand-in. If you are looking for something a bit different to tease your appetite and palate, I think you'll really enjoy this combination. Here's the recipe.

Bow Tie Pasta with Cabbage, Pancetta and Cheese...from the kitchen of One Perfect Bite inspired by Jamie Oliver

Ingredients:
1/4 cup extra-virgin olive oil
1/4 pound thinly sliced pancetta
3 tablespoons pine nuts
2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme
1 garlic clove, minced
1 head of Savoy cabbage (about 1 3/4 pounds)—tough outer leaves discarded, cabbage quartered, cored and cut crosswise into 1/2-inch ribbons
Salt and freshly ground pepper
1/2 cup water
1/4 cup freshly grated Parmesan cheese
1 pound bowtie pasta (farfalle)
7 ounces fresh mozzarella, cut into 1/2-inch dice

Directions:

1) Heat 1 tablespoon of olive oil in a large, deep nonstick skillet. Add pancetta and cook over moderate heat, turning once, until golden, about 5 minutes. Transfer pancetta to a cutting board and coarsely chop. Strain the fat through a fine sieve; wipe out the skillet and pour fat back into it.
2) Add pine nuts to skillet and cook over moderate heat, stirring, until golden, about 3 minutes. Using a slotted spoon, transfer nuts to a plate. Add thyme and garlic to the skillet and cook, stirring, until fragrant, about 1 minute.
3) Add cabbage and toss to coat with drippings. Cover and cook over moderately low heat until wilted, about 3 minutes. Season with salt and pepper. Add water and
Parmesan, cover, and cook until the cabbage is tender, about 10 minutes.
4) Meanwhile, cook pasta in boiling salted water until al dente. Drain pasta and shake dry, then return it to pot. Add cabbage, mozzarella, pancetta, pine nuts and remaining 3 tablespoons of olive oil and toss until cheese is slightly melted. Season with salt and pepper. Transfer to a bowl and serve. Yield: 6 to 8 servings.

This post is being linked to Presto Pasta Nights which is celebrating its fifth anniversary this week. Congratulations Ruth!









One Year Ago Today: Spotted Dog















Two Years Ago Today: Yangzhou Fried Rice

35 comments:

Ginny said...

This is a real interesting recipe. I can't see any cabbage in the picture, but know it has to be there. I have never used savoy cabbage, but it is so pretty, and I assume more tender and dainty than the regular kind.

Ana said...

I have tried cabbage and rice, it's a family favorite, but I've never tried cabbage with pasta. I think it's worth trying, especially if it captures the attention of grandsons!

The Harried Cook said...

I have never tried cabbage in pasta but it sounds and looks lovely! I love Jamie Oliver's recipes and this one doesn't seem like an exception... Thanks for sharing, Mary!

Happier Than a Pig in Mud said...

This sounds like a perfect dish for me! I'd love to make it with pork chops for Sunday dinner with my boys:@)

Elies_Lie said...

Pasta looks delish for dinner!
Can not see the cabbage in the pic but I bet it will give a unique plus healthy flavor to to the dish, tq for sharing!

Rambling Tart said...

I love the sounds of this, Mary. I've never had cabbage with pasta before, but I can only imagine how delicious it is with pancetta. Mmm. :-)

Kim said...

Well, I never even thought of putting cabbage in pasta, but I saw this in a couple of cookbooks. I'm pretty sure it's good, either way you won't recommand it as warmly as you did. Plus, Jamie Oliver as a couple of great ideas!

Tanna at The Brick Street Bungalow said...

I love any recipe with any cabbage!! Thank you for passing this one along, Mary. blessings ~ tanna

Jenn said...

I don't think I can even see the cabbage in this... I think I might even be able to get my picky eater to eat this! Thanks for sharing, Mary!

Buttercup said...

This looks great. I think well worthy of a visit to the Italian Market in the Bronx for cheese -- not that I needed a reason to go there!

From the Kitchen said...

I just happen to have some fresh mozzarella looking for a dish! There are also pine nuts residing in the freezer (and, I remember when they were much, much cheaper). I'll have to dig through the pantry for bow tie pasta or pick some up with the savoy cabbage. I think my Polish "Baker" will find this dish to his liking.

Best,
Bonnie

Patti said...

My daughter does most of the cooking in our house, and she recently made a pasta dish which had pancetta in it. I loved it. Such a salty, smoky taste. And it was cooked crisp, so there was a nice crunch.

Anyhow, I have pinned this recipe and fully intend to have my daughter give it a try soon. It definitely sounds delish!

Inside a British Mum's Kitchen said...

sounds wonderful - the cabbage must cook down - love any recipe that makes cabbage delicious - and I'm sure this does!
mary x

ImSoVintage said...

This has a definite yum factor for me. I'll be right over :)

StephenC said...

I am proud to say that cabbage has never left my list of regular ingredients. If you don't want to eat it, you can always do sidewalk bowling with a head.

Pam said...

I love pasta and cabbage! This sounds like a fabulous recipe!

Catherine said...

Dear Mary, Bow Ties are one of my favorites. I loved eating them as a child. I think the shape made everything taste better. I also loved wagon wheels. Those were my favorites.
I am sure that this is delicious. Blessings my friend, Catherine xo

mr. pineapple man said...

Oh delicious!! Sounds similar to my favorite pasta - penne alla vodka!

Rita said...

Great combination of ingredients to make that perfect pasta.
Rita

The Café Sucré Farine said...

This combination sounds unique and wonderful - not like anything I've tried before! I love that there are always new combinations of delicious food to explore and enjoy!

Lilly's Home said...

I'll take that serving! I love, love, love this combination and it brings back memories of meals as a child! This recipe looks fantastic!

Thanks for sharing!
Lilly
Lilly's Home Journal

Pam said...

This sounds delicious! Love it with having cabbage included!

SKIP TO MALOU said...

I always use cabbage in my noodles but never with a pasta... unless it's a pasta soup. But I'm sure this taste so good and special especially if it's reserved for visiting grandsons

Au and Target said...

I would never have put in cabbage with pasta. Interesting!

Joanne said...

I've somehow stumbled on this pasta/cabbage combo in a lot of my cookbooks lately but haven't tried it yet. You make it look so tasty!

mia xara said...

I've never tried cabbage in my pasta dishes, so this is really intriguing..Sounds like a very tasty combination! XO

Coleens Recipes said...

I would love a nice big bowl of this right now.

Claudia said...

Your grandson are indeed growing - and smartly! This is a wonderful dish - and the ingredients say "make me, I'll make you happy."

Dining Alone said...

This kind of reminds me of the basic flavors of Haluski, which I love!

Christy said...

This looks very flavorful and interesting at the same time!:) Don't underestimate the kids, sometimes they are the simplest of all, as they just speak their mind. If it good, it is good to them and if it is below average, they will just push it away and make a face. If this something which they are interested in, I am sure it says something as I don't know that many kids who are in vegetables and pasta...LOL!:D

Chelsea said...

My goodness, this sounds fantastic. I've been craving pancetta lately and this recipe makes me want it all the more!

Epicurea said...

just posted a cabbage stew in my lent series, and as a "kraut" myself, to see the revival of cabbage (and other traditional foods) makes me really happy, so thanks for spreading the word!

Jenn Erickson said...

Mmmm...this dish looks positively incredible!

Ruth Daniels said...

Thanks so much for sharing this one with Presto Pasta Nights. I personally have become addicted to pasta with pancetta and cabbage myself - love doing it with savoy cabbage.

carpet cleaning Fargo ND said...

This is worth trying, it looks yummy!

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