* Exported from MasterCook *
PASTA TIES WITH CABBAGE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Pasta
Cabbage 1St Course
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Pasta ties
1/2 c Olive oil
3 tb Butter
3 Garlic cloves -- crushed
6 Anchovies -- flat
1/8 ts Dried red-pepper flakes
3/4 c Chopped yellow onions
3 c Thinly sliced green cabbage
2 c Thinly sliced radicchio
OR
Thinly sliced red cabbage
3/4 c Cream
Salt -- to taste
1/4 c Grated Parmesan OR
Romano cheese
Heat a large frying pan and add the oil, butter,
garlic, anchovies and red-pepper flakes. Saute for a
few minutes so you can mash up the anchovies.
Add the onions and saute until transparent. Add
the cabbage and saute over low heat just until tender.
Add the radicchio and continue cooking until all is
tender and the water is cooked out.
In the meantime, cook the pasta to taste.
Add the cream to the vegetable sauce and simmer
lightly. Salt to taste.
Toss this mixture with the cooked and drained pasta
and stir in the cheese.
This recipe serves 6 as a first course.
Comments: The Italians have done a wonderful thing
with pasta. The shapes they have thought up are just
fascinating, what with the wheels, ears, corkscrews,
tubes, pens, angel hair, ribbons, horns, conchs,
stars, snails, little hats, little tubes, rice shapes,
butterflies and bow ties. We are talking about a
culture that has fun with pasta.
You will like this dish. I stole the recipe from a
street restaurant in Rome.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith
From the 04-17-1991 issue - The Springfield Union-News
Formatted for MasterCook II by: Joe Comiskey
{*Prodigy Service ID # JPMD44A} on 10-13-1995
Re-formatted to Meal Master by: Nancy Filbert
{*Prodigy ID# LRCE87A} Oct. 1995
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