Best Farfalle And Savoy Cabbage Pancettathyme And Mozzarella Recipes

Farfalle with Savoy Cabbage, Pancetta, Thyme, and Mozzarella image

Provided by Jamie Oliver

Number Of Ingredients 10

10 rashers pancetta, thinly sliced
Olive oil
1 clove garlic, finely chopped
1 good handful thyme
1/2 large Savoy cabbage, halved and finely sliced
Handful Parmesan cheese, grated
1 pound dried farfalle
Seasoning: salt and freshly ground black pepper
1/2 pound buffalo mozzarella, diced into 1-inch pieces
Pine nuts, toasted

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 image

Provided by Jamie Oliver

Categories main-dish

Time 1h10m

Number Of Ingredients 10

10 rashers pancetta, thinly sliced
Olive oil
1 clove garlic, finely chopped
1 good handful thyme
1/2 large Savoy cabbage, halved and finely sliced
Handful Parmesan cheese, grated
1 pound dried farfalle
Seasoning: salt and freshly ground black pepper
1/2 pound buffalo mozzarella, diced into 1-inch pieces
Pine nuts, toasted

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 and Savoy Cabbage, pancetta,Thyme and Mozzarella image

Provided by Jamallah Bergman @pmyodb1

Categories Pasta

Number Of Ingredients 11

10 slice(s) strips of pancetta or lean bacon, thinly sliced
- olive oil
1 clove(s) garlic,finely chopped
1 - good handful of thyme, leaves picked from stems
1 large savoy cabbage (outer leaves removed),quartered, cored and finely sliced
1 - hanful of grated parmesan cheese
1 pound(s) dried farfalle, the best you can get
- salt and pepper
- olive oil, extra virgin
7 ounce(s) buffalo mozzarella, cut into 1/2 inch dice
2 - handfuls of pine nuts, lightly toasted

Steps:

In a pan, fry pancetta in a little olive oil until lightly golden. Add the 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 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 farfalle into the cabbage mixture and at the last minute mix in the mozzerella and pine nuts. Serve immediately.