MEZZE MANICHE CON CREMA DI CAVOLO e GUANCIALE CROCCANTE

15 mins
Serves 2
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Directions

  1. 1Cut the guanciale into cubes and fry it in a pan until crispy on all sides.
  2. 2Cut the guanciale into cubes and fry it in a pan until crispy on all sides.
  3. 3Cut the guanciale into cubes and fry it in a pan until crispy on all sides.
  4. 4Once cooked, set the guanciale aside.
  5. 5Once cooked, set the guanciale aside.
  6. 6Once cooked, set the guanciale aside.
  7. 7In the same pan, add a drizzle of oil and cook the thinly sliced onion and purple cabbage.
  8. 8In the same pan, add a drizzle of oil and cook the thinly sliced onion and purple cabbage.
  9. 9In the same pan, add a drizzle of oil and cook the thinly sliced onion and purple cabbage.
  10. 10Season with salt and cook for approximately 15 minutes until tender.
  11. 11Season with salt and cook for approximately 15 minutes until tender.
  12. 12Season with salt and cook for approximately 15 minutes until tender.
  13. 13Meanwhile, boil the pasta in plenty of salted water.
  14. 14Meanwhile, boil the pasta in plenty of salted water.
  15. 15Meanwhile, boil the pasta in plenty of salted water.
  16. 16Blend the cooked purple cabbage with a ladle of pasta cooking water and the juice of half a lemon for a brighter color.
  17. 17Blend the cooked purple cabbage with a ladle of pasta cooking water and the juice of half a lemon for a brighter color.
  18. 18Blend the cooked purple cabbage with a ladle of pasta cooking water and the juice of half a lemon for a brighter color.
  19. 19Dress the pasta with the purple cabbage cream and crispy guanciale.
  20. 20Dress the pasta with the purple cabbage cream and crispy guanciale.
  21. 21Dress the pasta with the purple cabbage cream and crispy guanciale.
  22. 22Off the heat, stir in the Parmesan cheese until well combined.
  23. 23Off the heat, stir in the Parmesan cheese until well combined.
  24. 24Off the heat, stir in the Parmesan cheese until well combined.

Ingredients

  • 200 g pasta
  • 200 g pasta
  • 200 g pasta
  • 150 g purple cabbage
  • 150 g purple cabbage
  • 150 g purple cabbage
  • 1 onion
  • 1 onion
  • 1 onion
  • 80 g guanciale
  • 80 g guanciale
  • 80 g guanciale
  • 40 g Parmesan cheese
  • 40 g Parmesan cheese
  • 40 g Parmesan cheese
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • salt
  • salt
  • salt
  • oil
  • oil
  • oil

Equipment

panpotblender

Tips

  • For a brighter result, add the juice of half a lemon to the cabbage cream.
  • Stir in Parmesan cheese off the heat for a creamy finish.