Thursday, December 25, 2008

Long Overdue!

I am not going to give excuses. Randi and I have been painfully negligent of this blog for the past million months - mostly me I suppose as it is registered in my name...But on this Christmas morning, I decided to use the new year (a little early) to get back in the game! This is the first of three recipes I will post this morning. So here goes:

My future mother in law gave me a subscription to Real Simple magazine for my birthday (thanks Dorry!) and they always have spectacular and simple (hence real SIMPLE I suppose) recipes. The thing I love about their recipes is that although the ingredient combinations are sometimes a little odd, the flavors are spot on! This recipe calls for Savoy cabbage, which I'd never used before. If you are like me, I have a love-hate relationship with cabbage. However, this cabbage will change your mind. When I bought it, the card next to it read "Great to cook with!" This cabbage is not bitter like green or purple cabbage and has a really pleasant flavor. It cooks down really nicely, but is great raw in salads too.

I also experimented making my own pasta for this dish. I had never done it before, and sans pasta machine it was still pretty easy (I will definitely get a pasta maker though, as it is a little hard to roll out the dough). Unfortunately, I can't find the exact recipe I used, but don't be afraid, you should give it a try!

Anyway, this was quick, easy and delicious - a total winner. I am also submitting it to Presto Pasta Nights of course - to start off 2009 right, the creator of PPN, Ruth, will be doing the roundup this week. I will be making it again for sure:

Pappardelle with Cabbage, Prosciutto and Sage
serves 4
8 ounces pappardelle or some other wide pasta
1 tablespoon olive oil
1 onion, sliced
Kosher salt and black pepper
1/2 head Savoy cabbage -- quartered, cored, and sliced (8 cups)
1 cup low-sodium chicken broth
1/4 pound sliced prosciutto, cut into strips
2 tablespoons unsalted butter
2 tablespoons chopped fresh sage

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until softened, 4 to 6 minutes.

Add the cabbage and broth and cook, stirring occasionally, until the cabbage begins to wilt, 2 to 3 minutes. Stir in the prosciutto, butter, and sage and cook until the butter has melted. Serve over the pasta.


Ruth Daniels said...

Glad to see you back in the blogosphere and looking forward to many pasta dishes in 2009 to share with Presto Pasta Nights. This one is certainly a perect start!

tigerfish said...

looks quite Asian-inspired.

Katie's blog said...

I saw you at Pasta Presto nights - looks great! I will have to try.

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