Canalons de fonda a la catalana

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)

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