Tuesday, February 25, 2014
Thursday, January 16, 2014
A lot has happened in my life since the last time I was here. Details and reflections on that to come, I think. But I thought it was a little bit of kismet that I came back to my blog today, exactly 3 years from my last post, to figure out what to cook this week.
Sunday, January 16, 2011
Trying something new here, since I don't have time to pull together full recipes for you right now, but this dish was so good that I had to share. The hazelnut breadcrumbs are gilding of this lily, but they are quick to make and really add a great textural contrast to this dish.
This was good people, really really good. The whole time we ate we made yummy noises. (There may have been some grunting.)
If you don't have duck prosciutto at hand, sub in a great ham (country ham would be fabulous), cooked bacon, or traditional prosciutto (domestic would ok).
So here you go, step-by-step:
Brown one large onion, sliced thin, in a large skillet.
Add about 1/2 of a savoy cabbage, sliced thin, and about 1/2 cup of water. Cook over medium heat until cabbage is softened.
Add two large dollops of creme fraiche and a sprinkle of salt.
Stir once or twice and cook until it looks like this. Add a little water if the skillet gets too dry; you want things to stay semi-soupy. When it's done to your liking, grind in a crap-ton of black pepper and turn off the heat until the pasta is ready.
Meanwhile, cook up about half a pound of whole wheat spaghetti.
When the pasta is cooked to your taste (I like whole wheat pasta to be just this side of underdone, because it will finish cooking in the skillet *and* because when it overcooks, it gets soggy), reserve a cup of the cooking water (that's the mug is for: to remind me to save some water) and drain the pasta.
Toss the pasta into the skillet and turn the heat back on. Stir and toss the pasta together with the cabbage, adding some cooking water if it's too dry.
Fold in about 1/2 cup of duck prosciutto, slivered.
Serve in warmed soup plates, topped with hazelnut breadcrumbs.
To make the breadcrumbs:
Put a handful of hazelnuts into a mortar.
Crush them and toss them into a small pan with an equal portion of panko or fresh breadcrumbs. Drizzle in some olive oil and toast over medium high heat until browned and crispy.