farfalle and savoy cabbage, pancetta,thyme and mozzarella
(1 RATING)
Another amazing dish by Jamie Oliver....very fulfilling and cheesy!
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prep time
cook time
method
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yield
4 servings
Ingredients
- 10 slices strips of pancetta or lean bacon, thinly sliced
- - olive oil
- 1 clove 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 dried farfalle, the best you can get
- - salt and pepper
- - olive oil, extra virgin
- 7 ounces buffalo mozzarella, cut into 1/2 inch dice
- 2 - handfuls of pine nuts, lightly toasted
How To Make farfalle and savoy cabbage, pancetta,thyme and mozzarella
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Step 1In 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.
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Step 2Cook 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.
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