| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Frugal02 |
6 |
servings |
INGREDIENTS
| 1/2 |
lb |
Pasta ties |
| 1/2 |
c |
Olive oil |
| 3 |
tb |
Butter |
| 3 |
|
Garlic cloves; crushed |
| 6 |
|
Anchovies; flat |
| 1/8 |
ts |
Dried red-pepper flakes |
| 3/4 |
c |
Chopped yellow onions |
| 3 |
c |
Thinly sliced green cabbage |
| 2 |
c |
Thinly sliced radicchio |
|
|
(or 2 cups thinly sliced red cabbage) |
| 3/4 |
c |
Cream |
|
|
Salt; to taste |
| 1/4 |
c |
Grated Parmesan or Romano cheese |
INSTRUCTIONS
Heat a large frying pan and add the oil, butter, garlic, anchovies and
red-pepper flakes. Saute for a few minutes so you can mash up the
anchovies. Add the onions and saute until transparent. Add the cabbage and
saute over low heat just until tender. Add the radicchio and continue
cooking until all is tender and the water is cooked out. In the meantime,
cook the pasta to taste. Add the cream to the vegetable sauce and simmer
lightly. Salt to taste. Toss this mixture with the cooked and drained pasta
and stir in the cheese. This recipe serves 6 as a first course.
Comments: The Italians have done a wonderful thing with pasta. The shapes
they have thought up are just fascinating, what with the wheels, ears,
corkscrews, tubes, pens, angel hair, ribbons, horns, conchs, stars, snails,
little hats, little tubes, rice shapes, butterflies and bow ties. We are
talking about a culture that has fun with pasta. You will like this dish. I
stole the recipe from a street restaurant in Rome.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-17-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-13-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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