FARFALLE WITH SAVOY CABBAGE, PANCETTA, THYME AND MOZZARELLA

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FARFALLE WITH SAVOY CABBAGE, PANCETTA, THYME AND MOZZARELLA image

Yield 4

Number Of Ingredients 8

10 rashes Pancetta or dry cure streaky Bacon
2 cloves Garlic; Finely chopped
1 handful Fresh Thyme leaves
1 large Savoy Cabbage; quartered, cored and finely sliced
1 handful grated parmesan
455 gr farafelle Pasta
200 gr buffallo Mozzarella
2 handfulls Pine nuts

Steps:

  • 1. Pan fry Pancetta or bacon in Olive oil until lightly golden 2. Add Garlic and thyme and soften 3. Add cabbage and parmesan, then stir and put lid on pan 4. cook further 5 mins, shaking now and then while cooking farafalle in salted boiling water. 5. When cabbage is nice and tender season and loosen with olive oil. 6. Drain pasta and toss cabbage and pasta together. 7. Last minute add mozzarella and pine nuts. 8. Serve - top with parmesan.

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