emmer reginetti, cabbage, garlic, anchovy, chile, bay, herbs


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.