Science3 mins ago
Jamie Oliver recipe
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Did anyone see uktv food programme on wed 4th feb in the evening and happen to write down the pasta recipe that Jamie did? It had pancetta, mozzerella, parmisan and cabbage-------- can,t remember what else apart from pasta!! Looked yummy though! Any help gratefully recieved.
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Jamie's recipe for Farfalle with Savoy cabbage, pancetta, thyme and mozzarella from his book "The Return of the Naked Chef" - serves 4.
10 rashers of pancetta or dry-cured streaky bacon, thinly sliced
olive oil
1 clove of garlic, finely chopped
1 good handful of thyme, leaves picked
1 large Savoy cabbage (outer leaves removed) quartered, cored and finely sliced
1 handful of grated Parmesan cheese
455gr/1 lb dried farfalle, the best you can get
salt and freshly ground black pepper
extra virgin olive oil
200gr / 7oz buffalo mozzarella, cut into 1cm / 1/2 inch dice
2 handfuls of pine nuts, lighly toasted
In a pan fry your pancetta in a little olive oil until lightly golden. Add the garlic and thyme and soften. Add the Savoy cabbage and Parmesan, then stir and put the lid on the pan. Cook for a further 5 minutes, shaking every now and again, while you cook your farfalle in salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil. Toss the drained farfalle into the cabbage and at the last minute mix in the mozzarella and pine nuts. Serve immediately.
Jamie's recipe for Farfalle with Savoy cabbage, pancetta, thyme and mozzarella from his book "The Return of the Naked Chef" - serves 4.
10 rashers of pancetta or dry-cured streaky bacon, thinly sliced
olive oil
1 clove of garlic, finely chopped
1 good handful of thyme, leaves picked
1 large Savoy cabbage (outer leaves removed) quartered, cored and finely sliced
1 handful of grated Parmesan cheese
455gr/1 lb dried farfalle, the best you can get
salt and freshly ground black pepper
extra virgin olive oil
200gr / 7oz buffalo mozzarella, cut into 1cm / 1/2 inch dice
2 handfuls of pine nuts, lighly toasted
In a pan fry your pancetta in a little olive oil until lightly golden. Add the garlic and thyme and soften. Add the Savoy cabbage and Parmesan, then stir and put the lid on the pan. Cook for a further 5 minutes, shaking every now and again, while you cook your farfalle in salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil. Toss the drained farfalle into the cabbage and at the last minute mix in the mozzarella and pine nuts. Serve immediately.
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