Paccheri with purple cabbage, speck, and fontina cream is a clever recipe to make this vegetable enjoyable for those who don’t like it.

Tested in my home with my husband and son who ate this dish without hesitation!

It’s worth noting that they are both unaware of vegetables, so for me, it was easy to trick them by saying it was radicchio (which they like) 😀

The deceptive recipe yielded a positive outcome, enjoyed with gusto 😛

With paccheri with purple cabbage, speck, and fontina cream it’s easy to make this vegetable appealing even to your children because its taste is masked by the flavor of the other ingredients, making it enjoyable even for picky eaters.

Purple cabbage is a vegetable with numerous beneficial properties:

It has an antioxidant effect, is rich in vitamins C and A, strengthens the immune system, is high in fiber, stimulates metabolism, and is low in calories, making it suitable for diets.

It can be consumed cooked and raw; in my opinion, it lends itself very well to the creation of first courses.

Obviously, eaten raw, it retains all its nutritional properties, which weaken with cooking.

Certainly, paccheri with purple cabbage, speck, and fontina cream, won’t be a light first course, but a creamy and flavorful dish that you can prepare for Sunday lunch—a versatile dish that goes beyond traditional dishes.

For those who love eating this vegetable, I recommend reading the other recipes I have created, which you will find below.

Portions: 3
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

9.5 oz of paccheri
10.5 oz of purple cabbage
5.5 oz of speck in sticks
7 oz of fontina cheese
1 cup of fresh cream
Half white onion
to taste of salt
to taste of extra virgin olive oil

Steps

To start, cut the purple cabbage, removing the harder white parts, slice thinly, and rinse under water.
Also cut the fontina cheese into cubes.
In a pan, pour the fresh cream and add the cheese cubes, leaving them to soak to soften.
In a saucepan, pour the extra virgin olive oil and finely chopped onion, sauté over low heat.
Add the purple cabbage and cook for 3-4 minutes, stirring with a wooden spoon.
Add a ladle of hot water and cook until the liquid is absorbed.
In another pan, pour a drizzle of extra virgin olive oil and add the speck sticks, let them brown for a few minutes.
We’re almost there… While bringing the pasta water to a boil, melt the fontina previously soaked in the fresh cream over low heat.
Incorporate the fontina cream into the purple cabbage.
When the paccheri are cooked, add them to the pan with the sauce, toss and serve.