I’m a big fan of cabbage, all kinds of cabbage, but the Savoy is super, and this particular one a great beauty.
This was the second time I had prepared this delicious pasta, and once again it was a winner.
It’s Bittman’s recipe, pretty much to the letter, although reduced to 75% in its proportions, I used a very different pasta from the one he indicates, and once again I finished it with a combination of parsley and lovage.
- my ingredients included emmer reginetti from Sfoglini Pasta Shop, organic garlic from Whole Foods, canned salted anchovies from Buon Italia, dried Itria-Sirissi chili (peperoncino di Sardegna intero) from Buon Italia, Italian bay leaves from Buon Italia, a Savoy cabbage from Norwich Meadows Farm, parsley from Phillips Farm, and lovage from Bodhitree Farm
- the wine was a California (Napa) white, Matthew Iaconis Napa Valley Chardonnay 2014 (a Burgundy style, it’s Matt’s wine, and comes to us via Naked Wines
- the music was Francisco José de Castro’s Trio Sonatas