bits and pieces

Sometimes I clip out recipes from various magazines, but I haven’t actually tried many of them after all. I’ve started going through my binder of clippings though, and decided to try out this recipe from Real Simple magazine.

It turned out all right for the most part, though it wasn’t quite what I expected. The pappardelle noodles were nice, though they clumped together a bit since I dumped them in a strainer (which wasn’t recommended on the package). The vegetable topping though didn’t seem quite substantial enough in terms of flavor. It was fairly light, with a hint of the butter and chicken stock, but parts of it were a bit salty, and not in a balanced way.

I do have a bit of leftovers now, and I may reheat those, but I don’t know that I’d try this recipe again.

Here it is for reference:

Pappardelle with Cabbage, Prosciutto, and Sage

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.

Substitution: Savoy cabbage has thin leaves that cook quickly. If you can’t find it in the market, try using Napa cabbage instead. In place of the prosciutto, use deli ham or bacon.

Yield: Makes 4 servings