Prep 15 mins
Cook 30 mins
Interesting combination of the two, to my amazement it turned out tasting quite good. I guess you have gathered by now, that I like to cook and serve the smaller pastas, easier for the "residents" to eat alone. However, this is not for the older generation only, believe me! Found this on Italiancooking and living.com. and have tweaked it a bit.
- 1⁄3 cup extra virgin olive oil
- 6 tablespoons butter or 6 tablespoons margarine
- 3 scallions, minced
- 1 teaspoon fresh thyme, minced
- 1 small savoy cabbage, cut into 1/2-inch strips
- 1⁄2 cup dry white wine
- 1 lb orecchiette
- salt, to taste
- 6 cups low sodium chicken broth or 6 cups vegetable broth
- 12 ounces gorgonzola dolce blue cheese
- freshly ground coarse black pepper, to taste
- 1⁄2 cup freshly grated grana padano or 1⁄2 cup parmigiano-reggiano cheese
- 1⁄4 teaspoon red pepper flakes, garnish (optional)
- Heat oil and butter or margarine in large saute pan.
- Add the scallions and cook until they begin to wilt, about 5 minutes.
- Add thyme and cabbage and cook for 20 minutes longer, stirring occasionally, and adding a tablespoon or two of water if it dries out too much.
- Pour in wine and cook until it evaporates.
- Cook orecchiette according to package directions, using the chicken or vegetable broth.
- Drain and reserve 1/2 cup of pasta liquid.
- Toss pasta with cabbage mixture.
- Add gorgonzola and fold until it melts and add some of the liquid, if sauce needs thinning.
- Transfer to serving platter and garnish with parsley and sprinkle with Grana Padano or Parmigiana Reggiano and season with red pepper flakes.