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Ингредиенты
- 10 x rashers pancetta, thinly, sliced extra virgin olive oil
- 1 clv garlic, finely, minced handful thyme
- 1/2 lrg savoy cabbage, halved, and, finely, sliced handful parmesan cheese, grated
- 1 lb dry farfalle Seasoning salt freshly grnd black pepper
- 1/2 lb cheese, buffalo, mozzarella, diced into 1-inch pcs toasted pine nuts
Инструкции
- In a pan, fry off pancetta in a little extra virgin olive oil till lightly golden brown.
- Add in garlic and thyme and soften.
- Place in Savoy cabbage with the Parmesan then stir around and put the lid on the pan.
- Cook for a further 15 min, shaking every now and again, while you cook farfalle in salted boiling water till al dente.
- When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin extra virgin olive oil.
- Toss the liquid removed farfalle into the cabbage and at the last minute fold in mozzarella and pine nuts.
- Serve immediately.
- Seasoning:Toss the liquid removed farfalle into the cabbage and at the last minute fold in mozzarella and pine nuts. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 229g | |
| Calories 918 | |
| Calories from Fat 661 | 72% |
| Total Fat 75.17g | 94% |
| Saturated Fat 47.83g | 191% |
| Trans Fat 0.0g | |
| Cholesterol 238mg | 79% |
| Sodium 1409mg | 59% |
| Potassium 233mg | 7% |
| Total Carbs 3.77g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.21g | 1% |
| Protein 56.64g | 91% |
