ROSEMARY NOODLES, SAVOY CABBAGE AND SAUSAGE.

ROSEMARY NOODLES, SAVOY CABBAGE AND SAUSAGE.

This noodle dish is ideal as a winter dish that exalts its ingredients: Savoy cabbage is a typical seasonal vegetable, its brilliant green gives a touch of color in our dishes, and counterbalances the pink sausage. Adding ground rosemary is unusual but it gives a twist to a food that is already very satisfying.
It is a trick to make people who do not love vegetables to eat them and appreciate.
It is also quite complete, with carbs, proteins, and vegetables, so it could enter the tradition of main courses.

Prep. Time: 30 min
Cooking Time: 20 minutes
Total Time: 50 minutes
Yields: it makes 4 servings

Ingredients

  • For pasta
  • 3 eggs
  • 1 + 2/3 cups (g. 200) pastry flour
  • ½ cup + 1 tablespoon (g. 100) durum wheat flour
  • 2 teaspoons of fresh rosemary, finely grinded
  • For the sauce
  • 3 sausages (350 g. about 12 oz.)
  • 1 small Savoy cabbage
  • 1 small onion, finely chopped
  • 3 tablespoons olive oil
  • Marine salt

Instructions

On a wooden pastry board pour the flours in a mound, make a hole at its center and pour the eggs in it. Join the rosemary. Mix, make a dough that you are going to roll out by hand using a rolling pin. Roll the dough into a sheet about two mm. (1/24-inch) thick.
While pasta is drying, prepare the sauce.
Put a big pot with salted water on the stove. Wash and core the cabbage leaves (about half of the cabbage).
In a wok, simmer the onion with the oil.
Peel the sausages, chop them in small chops and join them in the pan. Simmer the ingredients together.
Boil the cabbage leaves for a couple of minutes, and then put them in a bowl with water and ice.
Core and shred the leaves. Join them to the sauce.
Sprinkle the pasta dough with durum flour and roll it. Cut it in stripes. If it does not dry, cut it with the tool.
Boil pasta in the same water where you boiled the cabbage and pour it in the wok with the sauce. Add a couple of tablespoons of boiling water, and mix all the ingredients together. Add a bit of olive oil before serving the pasta.

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About the Author

Growing up in Emilia Romagna, a region known for Parmesan, Parma ham, lasagna, and filled pasta, a great deal of my childhood was spent in the kitchen with my grandmother and mother.

Even at a very young age, I could see that for them cooking was a passionate expression of their love for their family. While I’m filled with many warm memories of watching them cook, what I remember most is circling the table and watching the stove, waiting for any opportunity I could to steal a taste.