Another wonderful vegetable that is coming into season is the Savoy cabbage. Not the sad pale white cabbage that falls to sock-smelling pieces as soon as it is cooked, but the delicious bouncy dark leaves that can be plunged into boiling water, or quickly fried, and still retain their savoury bite and nutty aroma. It also lasts forever, even out of the fridge... and it takes a long time to eat a whole head! Tonight's recipe was borrowed from Jamie Oliver, and then edited by the SO into his own version.
- a quarter of a pumpkin
- a few rashers of bacon
- 1 clove of garlic
- a handful of thyme, leaves stripped
- 5-6 large leaves of Savoy cabbage
- 250g farfalle or other pasta
- a big chunk of Parmesan
Cube the pumpkin and roast for 30-40 minutes, until soft and golden. Shred the cabbage into fine strips. Slice the bacon thinly and fry for a few minutes until cooked; add the garlic and thyme, cook for a further minute, then add the shredded cabbage; cover and cook for five minutes, shaking or stirring every so often to prevent it sticking. Meanwhile, cook the pasta according to its instructions, or until al dente. When the cabbage is tender (but not overcooked!) and the pasta is done, drain the latter and serve topped with the former, the pumpkin, grated Parmesan, black pepper and (as Jamie would have it) a glug of very nice olive oil.