What I'm cooking and eating

Friday, 24 June 2011

Pasta with more bits!

I think this technique of slow-frying (I can't think what else to call it!) is seriously brilliant; I do wish I'd discovered it long since. I've never cared for cabbage when it has been sautéed, always finding it too bitter, too raw-tasting, and have always steamed or microwaved it. But done this way, it was superb! I can see myself cooking more and more vegetables in this way, although I'm not too sure one could cook broccoli like this?

1 packet Lardons
1/2 sweetheart cabbage
1 large onion
Chunk of fresh goats' or similar soft cheese
100 g pasta

Put the lardons in a large saucepan or lidded frying-pan and heat gently until they start to render. Add the chopped onion and cabbage, and stir thoroughly. Cover, and cook over a gentle heat for 10-15 minutes, stirring regularly. Then lower the heat as low as it will go and let it sit and finish cooking for another 10-15 minutes. Meanwhile, cook the pasta as per usual, and then mix into the bacon and cabbage mix. Stir in the goats' cheese, if using (or you could add some grated Parmesan afterwards, or leave it out), and adjust the seasoning.

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