Text 17021, 58 rader
Skriven 2011-10-25 04:41:00 av Dave Drum (1:124/311)
Ärende: SFGATE 843
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whole Wheat Pasta With Braised Cabbage & Fried Sage
 Categories: Pasta, Vegetables, Herbs, Cheese
      Yield: 6 servings
 
      3 tb Unsalted butter
      3 tb Extra virgin olive oil
     24 lg Fresh sage leaves
           Salt & fresh ground pepper
      1 lg Yellow onion; minced
  1 1/2 lb Cabbage; in wedges, cored,
           - in ribbons
      1 lb Whole-wheat or farro
           - spaghetti
    1/2 c  Fresh grated Parmesan; +
           - more for garnish
 
  By Janet Fletcher, Chronicle contributor
  
  Warm the butter and oil in a large skillet over moderately
  low heat until the butter melts. Add the sage leaves and
  cook slowly, turning once, until they are crisp, 7 to 8
  minutes. Gently transfer them with tongs to a paper towel to
  drain. Sprinkle with salt.
  
  Add the onion to the skillet and cook until soft, about 10
  minutes. Add the cabbage, season with salt, and stir with
  tongs to mix with the onion. The mixture will be bulky at
  first but will cook down quite a bit.
  
  Cover and cook, stirring occasionally, until the cabbage is
  very soft, 30 to 35 minutes. Reduce the heat if necessary to
  keep the cabbage from browning. You should not need to add
  liquid. Season highly with pepper.
  
  Bring a large pot of salted water to a boil over high heat.
  Add the pasta and cook until al dente. Set aside 1 cup of
  the pasta water, then drain. Return the pasta to the warm
  pot, add the cabbage and toss well, adding reserved water as
  needed to moisten. Add the Parmesan and toss again.
  
  Divide the pasta among warm bowls. Top each portion with a
  little additional Parmesan and 4 sage leaves.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 26 December 2010
  
  Uncle Dirty Dave's Archives
 
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... By the time we've made it, we've had it! - Malcolm Forbes
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