Craving a flavorful and comforting pasta dish that’s ready in a flash? Look no further than Jamie Oliver’s Savoy cabbage and pancetta farfalle recipe. This simple yet satisfying meal combines the smoky richness of pancetta with the sweetness of Savoy cabbage, all tossed with farfalle pasta and a generous amount of cheese for a truly irresistible experience.
Jamie himself proclaims it a ‘corker of a dish,’ and with good reason. The braised Savoy cabbage, infused with salty, smoky pancetta, provides a beautiful contrast to the creamy, oozy cheese. To finish it off, golden pine nuts add a delightful crunch and nutty flavor.
What makes this recipe even more appealing is its incredible speed. It’s ready in just 20 minutes, making it a perfect choice for busy weeknights or when you’re looking for a delicious and satisfying meal without spending hours in the kitchen.
Here’s how to recreate this culinary masterpiece:
Ingredients:
* Olive oil
* 40g pine nuts
* Half a bunch of fresh thyme (10g)
* Two thick rashers of cured smoked streaky bacon or pancetta
* One to two cloves of garlic
* One small dried chilli or one pinch of dried chilli flakes
* Half a large Savoy cabbage
* 300g dried farfalle
* 60g Parmesan cheese, plus extra to serve
* 125g ball of buffalo mozzarella
* Extra virgin olive oil
Instructions:
1. Begin by toasting the pine nuts. Heat a large non-stick frying pan over medium-high heat with half a tablespoon of olive oil. Add the pine nuts and toast for one minute, stirring occasionally. Add half of the thyme leaves and cook for another minute, or until the pine nuts are golden. Transfer to a bowl and set aside.
2. While the pine nuts are toasting, prepare the pancetta and cabbage. Return the pan to the heat. Finely slice the pancetta and add it to the pan with half a tablespoon of olive oil. Fry until the fat has rendered and the pancetta is lightly golden.
3. Peel and finely slice the garlic. Add it to the pan along with the crumbled dried chilli and the remaining thyme leaves. Season with black pepper.
4. Prepare the Savoy cabbage. Remove the darker, tougher leaves from the cabbage, discarding any tough stalky bits. Roll up the remaining cabbage leaves and slice them finely. Add them to the pan and cook for a few minutes.
5. Tear up the paler cabbage leaves and finely chop the stalk. Add them to the pan with a splash of boiling water. Season with salt, reduce the heat to medium, cover, and cook for another 10 minutes.
6. While the cabbage is braising, cook the pasta. Cook the farfalle in a large pan of boiling salted water, according to the packet instructions.
7. Prepare the cheese. Finely grate the Parmesan cheese and chop the mozzarella into 1cm chunks.
8. Combine the pasta, cabbage, and cheese. Drain the pasta, reserving a mugful of the cooking water. Toss the pasta with the braised cabbage. Remove the pan from the heat, add the Parmesan cheese and a drizzle of extra virgin olive oil. Toss well, adding splashes of the reserved cooking water if needed.
9. Add the mozzarella and toss for 30 seconds, or until it’s stringy and oozy.
10. Serve immediately with a scattering of toasted pine nuts and an extra grating of Parmesan cheese.
Enjoy this simple yet flavorful meal that’s sure to please everyone at the table!
