Pasta with cabbage and potatoes

30
4
11 oz Semolina paste (durum wheat)
5 oz Bacon
1 Potato
6 Leaves cabbage
1 Clove garlic
3 tbsp Pecorino cheese
Papper
Salt
Rosemary
Vegetable broth
Extra virgin olive oil

Cabbage, potatoes, bacon and pecorino cheese are the key ingredients to prepare a tasty first course: pasta with cabbage and potatoes.

Wash the cabbage leaves, cut them into strips, and cook them into a saucepan with 2 tablespoons of oil, garlic, and a ladle of broth for 7-8 minutes over low heat. Cut the bacon into strips and brown in a large pan for 5 minutes.

Add the peeled and diced potato and continue cooking for 10 minutes, stirring gently and adding, if necessary, 2-3 tablespoons of broth. It smells with a teaspoon of chopped rosemary, salt, and pepper.

Boil the pasta al dente in boiling salted water; drain and sauté in the pan with the potatoes. Combine the cabbage, a drizzle of oil, and pecorino cheese, flavored with a grind of pepper, and serve.

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