Pasta with Sautéed Cabbage and Garlic | Quick Italian Recipe
(0)
25 min
Quick
Sezamo
O reinterpretare delicioasă și rapidă a clasicului italian „pasta con la verza”. Varza albă tăiată fin este caramelizată lent în ulei de măsline aromatizat cu usturoi și fulgi de chili, apoi amestecată cu paste fusilli al dente și parmezan ras cremos. O cină reconfortantă de toamnă, gata în doar 20 de minute.
Preparation method
Ingredient preparation
Wash the white cabbage, remove the outer leaves and tough core, then slice it finely. Peel the garlic cloves and cut them into thin slices.
Bring a large pot of cold water to a boil for the pasta and add a generous teaspoon of sea salt once it starts boiling.
Sautéing and cooking
In a large, deep skillet, heat the extra virgin olive oil over medium heat. Add the sliced garlic and chili flakes, sautéing for 1 minute until the garlic becomes fragrant and lightly golden (be careful not to burn it).
Chef's tip
Texture secret: Do not discard the pasta water! The starch in the cooking water creates a silky emulsion and binds the sweet caramelized cabbage to the fusilli spirals.
For an extra crispy touch, you can toast two tablespoons of breadcrumbs with a little olive oil in a dry skillet and sprinkle them over the pasta just before serving.
15 min
Quick
