Orecchiette alla Verza

I don't think this was a favourite for either me or symbol, but we did like it, and everyone, including the Kidlet, had seconds. And while it takes a long time to prepare, it is very easy, and the ingredients, while not self-stable, keep well.

I also appreciate that it uses an entire cabbage, rather than ¼-½ a cabbage as so many recipes do. (The original recipe calls for only 6 cups of cabbage, but that's not how we roll.) I think it would go nicely with some onions as well, too.

Orecchiette alla Verza (Orecchiette with Anchovies and Cabbage

From The Classic Pasta Cookbook by Guiliano Hazan (p. 129)

Ingredients

• 1 package bacon
• 8 whole anchovies
• 6 garlic cloves, minced
• 1 cabbage, quartered, cored, and thinly sliced
• 450g orechiette
• 1 tbsp butter
• freshly grated parmesan

Directions

1. In a large, deep-sided skillet or pot, cook the bacon. Remove to a plate, retaining the bacon fat in the pan.
2. Return skillet to medium-low heat. Add anchovies and cook until they start to break down.
3. Add garlic and cook until fragrant and the anchovies have dissolved, ~2-3 minutes.
4. Add cabbage and stir until coated with bacon fat. You may need to do this in multiple steps, letting it cook down a bit between.
5. Season cabbage with black pepper and cook, covered, stirring occasionally, until cooked down and very tender, ~30 minutes.
6. Cook pasta al dente.
7. Crumble or cut bacon into small pieces; stir into cabbage.
8. Add butter to the cabbage and toss until melted.
9. Drain pasta and toss with cabbage.
10. Serve with parmesan.