in Italy

Fettuccine on Mediterranean savoy cabbage

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Ingredients for 3 servings:

  • 600 g savoy cabbage
  • 4 tbsp olive oil
  • 2 small onions
  • 60 g raisins
  • 30 g pine nuts, almond sticks or cashew nuts
  • 300 g fettuccine
  • 60 g Parmesan, freshly grated
  • 1 bunch basil, chopped
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian pasta dish

Cut the savoy cabbage into short strips, blanch in salted water for 5 minutes, then remove and reserve the cooking water. Dice the onions and sauté in hot oil until translucent. Add the raisins and pine nuts and deglaze with a little of the cooking water. Add the savoy cabbage and sauté for 5 minutes, stirring, then remove from the heat. Cook the pasta in the savoy cabbage cooking water until al dente. Then add the pasta to the savoy cabbage and fold in. Season with salt and pepper and serve sprinkled with grated cheese and chopped basil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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