Cabbage and 3-meat pasta
Colatura is an Italian condiment, if you don't have it you can use anchovies instead
How to make it
1
Season the cut pork belly with a little salt and pepper and mix in the thyme
2
Add 3 tablespoons of olive oil to a heated frying pan, heat the garlic until it becomes fragrant, then add [1] (over high heat)
3
Once the meat is cooked through, add the cabbage
4
Once the cabbage has softened, add the Italian parsley, white wine, a little white pepper, and colatura
5
Bring plenty of water to a boil, add salt to make the salt concentration 1%, and boil the pasta for 7 minutes
6
Drain the pasta and mix with [4], then add 1 tablespoon of olive oil
7
Place on a plate, sprinkle with Italian parsley and drizzle with chili oil
Ingredients for 2 people
-
- the pork belly block into 1cm cubes.
- 200g
-
- Remove the thyme
- Two
-
- salt
- Two-skin
-
- White pepper
- Appropriate
-
-
Olive Oil
Ardoino Extra Virgin - Appropriate
-
Olive Oil
-
- Chop garlic
- 1/2 tsp
-
- chopped cabbage
- 190g
-
- Italian parsley chopped
- One bit
-
- White wine
- 20~30cc
-
- Colatura
- 1/2 tbsp
-
[Boil spaghetti]
- Federini
- 160g
-
- Italian parsley for finishing, minced
- A pinch
-
- Edible chili oil
- 2 tsp
[PR]
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