Perciatelli with Pork and Cabbage
Perciatelli con Maiale e Cavolo
Region: Italy
Category: Pasta with Pork
Season: Fall
Difficulty: Easy

This simple preparation is flavored with fresh herbs and sautéed cabbage. The pork chops should be cooked until crispy brown on the edges, then sliced and tossed with the pasta. You can make this dish with fettuccine or spaghetti too. Perciatelli is a thick spaghetti, a kind of tubular macaroni actually, with a whole in the middle and also called bucatini.

[photo: Clifford A. Wright]

Yield: Makes 5 servings
Preparation Time: 35 minutes

2 tablespoon unsalted butter

3 tablespoons extra-virgin olive oil

½ green cabbage (about ¾ to 1 pound), cored and thinly sliced

1 large garlic clove, finely chopped

1 tablespoon chopped rosemary

1 tablespoon chopped tarragon

Salt and freshly ground black pepper to taste

1 pound boneless thin pork chops

¾ pound perciatelli

1 ½ cups freshly grated provolone or Parmigiano-Reggiano cheese

1. In a large skillet, melt the butter with the olive oil over medium heat, then add the cabbage, garlic, rosemary and tarragon and cook, tossing and stirring, until wilted a little, about 5 minutes. Reduce the heat to low, season with salt and pepper, and cook, stirring, until soft, about 30 minutes.

2. Meanwhile, heat a cast-iron or carbon steel skillet over high heat for 10 minutes, then cook the pork chops until golden brown on both sides, about 5 minutes in all. Remove and set aside on a cutting board.

3. 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.

4. Slice the pork chops thin on the diagonal, season them with salt and pepper, then add to the cabbage and toss well. Transfer to a bowl with the pasta and toss both with the cheese. Serve immediately.

Posted: 10/13/2008

Related Recipes:

Pennette with Seared Pork and Sautéed Onions