Ingredients (serve 3):
- One Sweetheart Cabbage cut in six parts lengthways
- 8 x pieces of smooth Paccheri pasta, boiled al dente 10 min
- Any type of mushrooms
- finely chopped red cabbage
- Orange juice
- Olive oil
- Butter
- Salt
- Pepper
- Cappers (I like salted capers)
- Shallots
- one dried prune
- Anything else you fancy
- Wild asparagus
Grilled Cabbage a l’Orange with Paccheri pasta a la Mushroom and Red Cabbage Sauce
Grill Sweetheart cabbage cut in six, dressed in olive oil, sea salt and pepper for 12 min, turning, or till crispy but not burnt.
In a heavy bottom pan, shallow fry some shallots and mushrooms, adding some cappers and prunes and dressing.
Boil Pachceri pasta 10 minutes till al dente, still a little firm, then transfer to the mushroom pan and let it absorb juices at a lower temp.
Juice 3 big oranges. On a saucepan shallow fry half shallot with olive oil and butter, then add orange juice and reduce at high-temp, steering, making sure does not burn. You can add some cognac. Then, when done, remove from heat and emulsion with olive oil (whisk).
On a grilled pan, cook asparagus only washed, no oil; then when cooked, add a drizzle of virgin olive oil and sea salt.
Plate all together being aware of different timings. Maybe is a good idea to have some previously warmed dishes.
Good luck!
🙂
PS: The wine on the images is to.. drink! (enjoy)
