Farfalle with Savoy Cabbage, Pancetta and Mozzarella
September 6, 2008
Faralle with savoy cabbage, pancetta and mozzarella, I like this pasta recipe because it’s not to heavy, it’s actually very light because there is no sauce. The savoy cabbage adds a nice texture and crunch, while the pancetta, mozzarella and pine nuts complete a wonderful flavor combination. Farfalle pasta is also known as “bow tie pasta” and “butterfly pasta” because of it’s shape. There is a smaller version as well called farfalline. Savoy cabbage, also called Cavolo Verza in italian is a hardy cabbage with dense crinkled leaves and is considered one of the best varieties for cooking. There is very little pancetta in this pasta dish, just enough to get that distinctive, savory and sweet taste. Buffalo mozzarella, also known as mozzarrella di bufala, is considered one of the most prized of the fresh mozzarella’s, is made from fresh buffalo milk (water buffalo’s), and has a creamy delicate flavor. It is usually only found in specialty sto
res.
My source for this recipe was my Food and Wine issue, february 2001. Please enjoy!
For more recipes using savoy cabbage click here.
- ¼ cup extra virgin olive oil
- ¼ lb. thinly sliced pancetta
- 3 tbsp. pine nuts
- 2 tsp. chopped fresh thyme leaves
- 1 garlic clove minced
- 1 head savoy cabbage (about 1¼ lb.) tougher outer leaves discarded, cabbage quartered, cored and cut crosswise Into 1″ ribbons
- Salt and freshly ground pepper
- ½ cup water
- ¼ cup freshly grated parmesan cheese
- 1 lb. farfalle pasta
- 7 oz. fresh mozzarella, preferably buffalo, cut into ½-inch dice
Heat 1 tbsp. of the olive oil in a large deep, nonstick skillet. Add the pancetta and cook over moderate heat, turning once until golden, about 5 minutes. Transfer the pancetta to a cutting board and coarsely chop. Strain the fat through a fine sieve; wipe out the skillet and pour the fat back in.
Add the pine nuts to the skillet and cook over moderate, stirring , until golden, about 3 minutes. Using a slotted spoon, transfer the nuts to a plate. Add the thyme and garlic to the skillet and cook, stirring until fragrant, about 1 minute. Add the cabbage and toss to coat the fat. Cover and cook over moderately low heat until wilted, about 3 minutes. Season with salt and pepper. Add the water and parmesan, cover and cook until the cabbage is tender, about 10 minutes.
Meanwhile, cook the farfalle in boiling salted water until al dente. Drain the pasta and shake dry, then return it to the pot. Add the cabbage, mozzarella, pancetta, pine nuts and the remaining 3 tbsp. of olive oil and toss until the cheese is melted. Season with salt and pepper. Transfer to a bowl and serve.
Serves: 8
Total time: 75 minutes
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