Saturday, October 29, 2011

Spaghetti with Savoy Cabbage and Breadcrumbs

You guys, you're so sweet. A lot of times when I post I don't think about the fact that people actually read this. So on my last post I was surprised - well, shocked actually - by the number of people who commented or emailed me who've been reading from the sidelines. You guys kick ass.

So last night at like 8:00 I finally decided to make dinner. I had found this recipe in Martha Stewart and decided to try it out since it combines aspects of a couple of my favorite dishes: Halushki, and Creamed Leeks, as well as a recent recipe I tried, Garlic & Leek Ditalini. It was really very tasty. I cheated and just used panko instead of making my own bread crumbs, but I can see how homemade bread crumbs would make it even more tasty. I also discovered mid-cooking that I didn't have any more Parmesan, so I subbed in Asiago (who has shredded asiago but no Parmesan? Me, apparently). It was absolutely wonderful. I really liked this. I will definitely keep this around, though I think I will still usually default to the halushki. Loved this though! And I am intrigued by the bizarre idea of a fried egg on top. I love eggs. I might try that out sometime.


Spaghetti with Savoy Cabbage and Breadcrumbs
Martha Stewart Living

The butter does a nice job of coaxing the sweetness from the cabbage. Serve a platter of this pasta family-style, with grated cheese; top with poached or fried eggs; or scatter with crumbled bacon.

Coarse salt and freshly ground pepper
8 ounces spaghetti or angel hair pasta
5 tablespoons unsalted butter
1 garlic clove -- very thinly sliced or minced
1/2 cup fresh breadcrumbs -- (not dried) (from a rustic loaf)
9 cups thinly sliced savoy cabbage -- (from 1 medium head)
1/2 cup water
3 tablespoons heavy cream
1/4 cup finely grated Parmesan cheese -- (1 ounce) plus more for garnish

1. Bring a pot of salted water to a boil. Cook pasta until al dente, about 11 minutes. Drain, reserving 1/2 cup cooking liquid.

2. Meanwhile, melt 2 tablespoons butter in a medium skillet over medium heat. Cook garlic until fragrant, about 1 minute. Stir in breadcrumbs. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until breadcrumbs are golden brown, 4 to 5 minutes.

3. Melt remaining 3 tablespoons butter in a large high-sided skillet over medium-high heat. Add cabbage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat. Cook, stirring, until slightly wilted, 3 to 4 minutes. Add 1/2 cup water. Cook, covered, until tender, about 4 minutes. Uncover, and let any water in the skillet evaporate. Stir in cream. Cook until sauce is reduced and thick enough to coat cabbage, about 1 minute. Season with salt and pepper.

4. Add pasta and reserved 1/2 cup cooking liquid to cabbage. Cook for 1 minute. Stir in cheese. Transfer to a platter. Sprinkle breadcrumb mixture over top, and garnish with more cheese.

Servings: 4

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