Savoy Cabbage Bowl with Spaghetti and Gorgonzola.
A truly flavorful and elegant dish, presented in a bowl of curly savoy cabbage, seasoned with spicy Gorgonzola, and if you like, with some walnut kernels. Ideal for a dinner where you want to impress guests while spending little time and money. Predominantly a winter dish, I’ve placed it among the starters in the Christmas menu, I hope you like it.

Thought for you:

Cost: Very economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Regional Italian
Region: Friuli-Venezia Giulia
Seasonality: Autumn, Winter, and Spring

369.20 Kcal

calories per serving

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Energy 369.20 (Kcal)
Carbohydrates 29.45 (g) of which sugars 3.17 (g)
Proteins 15.63 (g)
Fat 21.67 (g) of which saturated 9.85 (g)of which unsaturated 5.22 (g)
Fibers 3.97 (g)
Sodium 592.46 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

let’s do the shopping

300 g savoy cabbage (curly)
50 g onion
1 teaspoon stock cubes
3 tablespoons extra virgin olive oil
200 g gorgonzola (spicy)
4 walnuts (optional)
to taste salt
to taste pepper
300 g spaghetti

Savoy Cabbage Bowl with Spaghetti and Gorgonzola

Tools

Cutting Board
Knife
1 Pan
Lid
Pot
Colander

Preparation: Savoy Cabbage Bowl with Spaghetti and Gorgonzola

Take a fresh savoy cabbage, cut the bottom part, and remove 4 intact leaves the size of a hand.
Set them aside, and julienne the rest of the cabbage.
Thinly slice the onion, and..
Put it in a non-stick pan with the extra virgin olive oil.
Let it flavor for 2/3 minutes, then..
Add the savoy cabbage and..
the stock with a scant glass of water.
If you want to see how I make the stock at home click here
Cover with the lid and let it cook on low heat for about 10 minutes.
Meanwhile..
Put the water for the pasta on the stove.
Coarsely chop the Gorgonzola, and if you like, also the walnuts.
When the savoy cabbage is cooked. Take half of it and half of the Gorgonzola and blend, creating a cream that..
You will add to the rest of the savoy cabbage.
Meanwhile, cook the pasta, then drain it, keeping a little cooking water aside.
When the spaghetti is cooked, transfer it to the pot with the savoy cabbage and toss over the heat. If necessary, use a little of the reserved cooking water.
Serve in the savoy cabbage bowl we set aside earlier and sprinkle with the remaining Gorgonzola and walnut pieces.
Serve hot.
Here is the Savoy Cabbage Bowl with Spaghetti and Gorgonzola.