| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Ham, Pasta |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fettuccine |
| 1 |
|
Onion, chopped |
| 2 |
c |
Chopped Napa cabbage |
| 1 |
T |
Vegetable oil |
| 1/4 |
lb |
Cooked ham, chopped |
| 1/2 |
t |
Caraway seeds |
| 1/3 |
c |
Heavy cream |
INSTRUCTIONS
In a large saucepan of salted boiling water cook the fettuccine until
it is al dente, reserve 1/2 cup of the cooking water, and drain the
pasta well. While the pasta is cooking, in a heavy skillet cook the
onion and the cabbage in the oil over moderate heat, stirring, until
the vegetables are golden, stir in the ham and the caraway seeds, and
cook the mixture, stirring occasionally, for 2 minutes, or until the
cabbage is tender. Add the cream and simmer the mixture for 1 minute.
In a large bowl toss together the fettuccine, the ham mixture, and
salt and pepper to taste and add enough of the reserved cooking water
to thin the sauce to the desired consistency. Serves 2 Gourmet
November 1993 Posted to MC-Recipe Digest by shade
<liveoak@polaris.net> on Apr 5, 1998
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”