Orecchiette with Savoy Cabbage and Anchovies from The Classic Pasta Cookbook by Giuliano Hazan
The Savoy cabbage should cook down to an almost creamy consistency, turning it into a sauce. The anchovies provide a savory depth of flavor that balances the sweetness of the cabbage.
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Ingredients
- ⅓ cup Parmigiano-Reggiano, freshly grated
- 1 pound orecchiette
- 2 tablespoons butter
- Salt
- Freshly ground black pepper
- 6 cups savoy cabbage, shredded
- 8 anchovy fillets, chopped
- 4 garlic cloves, lightly crushed and peeled
- 6 tablespoons extra virgin olive oil
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