Cabbage and 3-meat pasta
Colatura is an Italian seasoning. If not, you can substitute anchovies.
How to make it
1
Add a little salt and pepper to the cut pork belly and mix with the thyme.
2
Add 3 tablespoons of olive oil to a heated frying pan, heat the garlic and add [1] when it smells great (high heat).
3
Once the meat is cooked, add the cabbage.
4
When the cabbage starts to soften, add some Italian parsley, white wine, a little white pepper, and colatura.
5
Boil plenty of water, add salt to a 1% salt concentration, and pour the pasta for 7 minutes.
6
Drain the pasta hot water, mix in [4] and add 1 tablespoon of olive oil.
7
Place on a plate, sprinkle Italian parsley and pour in the chili oil you eat.
Ingredients for 2 people
-
- pork belly blocks into 1cm square dice shapes
- 200g
-
- Remove from the thyme
- Two
-
- salt
- Two-skin
-
- White pepper
- Appropriate
-
-
Olive Oil
Ardoino Extra Virgin - Appropriate
-
Olive Oil
-
- Chop garlic
- 1/2 tsp
-
- Chop cabbage
- 190g
-
- Italian parsley chopped
- One bit
-
- White wine
- 20~30cc
-
- Coratura
- 1/2 tbsp
-
[Boil spaghetti]
- Federini
- 160g
-
- Italian parsley for finishing, minced
- A pinch
-
- Eating chili oil
- 2 tsp
[PR]
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As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
