Risotto-style Pasta with Savoy Cabbage, a great first course, perfect for the cold season. Usually cabbage is used to cook rice, but today I wanted to pair it with pasta. For me, an exceptional combination.
A wonderful way to eat vegetables even as a first course. If desired, you can choose some variations, such as adding pancetta or potatoes, but sometimes simple things are the tastiest. Savoy cabbage has many beneficial properties and is low in calories, perfect to keep in shape without giving up flavor.
Now let’s go to the kitchen and I’ll show you how to prepare Risotto-style Pasta with Savoy Cabbage
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
LET’S SEE WHAT WE NEED TO PREPARE
- 11 oz pasta (about 320 g (dry))
- 4 cups Savoy cabbage (cleaned (about 300 g / 10.6 oz))
- 1 stalk celery
- 1 carrot
- 1 onion
- 1 clove garlic
- salt
- pepper
- extra virgin olive oil
- 1/2 glass white wine
- as needed water (or vegetable broth)
Tools
- 1 Skillet
- 1 Wooden spoon
Steps
Let’s start preparing
Start preparing the risotto-style pasta with Savoy cabbage: prepare the sauté base with carrot, onion and celery. Wash the Savoy cabbage and cut it into thin strips.
In a skillet add a drizzle of extra virgin olive oil and the sauté base; after 2 minutes add the Savoy cabbage strips. Cook covered.
If necessary, add a splash of water and cook for 5 minutes.Deglaze with some white wine and continue cooking for another 10 minutes.
When all the wine has evaporated, add the raw pasta into the pan.
At this point add about 3 ladles of hot water or vegetable broth.Move the pasta with a wooden spoon and continue cooking, adding more liquid if necessary until the pasta is cooked and most of the liquid has been absorbed.
At the end of cooking, finish with a drizzle of extra virgin olive oil and serve.Enjoy your meal!!
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