Fettuccine with Napa Cabbage and Ham
Region: Italy
Category: Pasta with Pork
Season: Any
Difficulty: Easy

Cabbage, ham, and juniper berries is a familiar combination in the northeastern Italian region of Trentino-Alto Adige that borders Austria.  Although polenta is more common than pasta in Trentino this preparation is ideal for a family meal that is filling, warming, and long-lasting.  Ideally, you would want to use the leftover pieces from a baked ham, but you can use any whole cooked ham.  For the mixed greens, should you decide to use them, buy whatever is available and that might just be bok choy or mustard  greens, which is fine.  By the way Napa cabbage, that crinkly-skinned oblong cabbage-looking vegetable is not a cabbage; it's in the mustard family.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 40 minutes

2 tablespoons extra-virgin olive oil

3/4 pound leftover baked ham, cubed or sliced, ham fat removed and chopped

1 large onion, sliced

1 medium Napa cabbage, shredded

1/2 cup dry white wine

1/4 pound mixed greens (any kind), shredded (optional)

2 teaspoons juniper berries, ground in a mortar

3/4 pound fettuccine

1. In a flameproof casserole, heat the olive oil with the chopped ham fat over medium-high heat and cook, stirring almost constantly, until the fat is crispy and there are a lot of brown bits at the bottom of the casserole, 4 to 5 minutes.  Add the onions and cook, stirring, until soft, about 4 minutes.  Then add the Napa cabbage and cook until wilted slightly.  Add the wine, scraping the bottom of the casserole to de-glaze the bottom.  Cook for a few minutes then add the greens, leftover ham, and juniper berries.  Reduce the heat to medium-low, cover, and cook until all the greens are wilted and the ham is hot, about 20 minutes.

2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to a serving platter or bowl and top with the ham and cabbage and serve.

Variation: 

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Posted: 12/21/2006