Pennette with Ceps, Cabbage and Pancetta

Name: Pennette with Ceps, Cabbage and Pancetta
Yield: Serves six
Cuisine: United Kingdom
Ingredients: 40 g (1½ oz) dried ceps (porcini); 80 g (3 oz) unsalted butter; 6 slices of pancetta, cut to the thickness of a pound or euro coin (2cm/¾in long and 5mm/¼in thick); 50–100 ml (12/4–3½ fl oz) dry white wine, if available; 1 head of Savoy cabbage, outer leaves removed, cut in half, stalk removed and thinly shredded; 4 tablespoons grated Parmesan cheese, to serve; salt and black pepper

Preparation info

Serves
six

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

Many types of short pasta could be used in this recipe, most obviously penne or even rigatoni. Similarly, a mixture of dried mushrooms would do as well as dried ceps (often labelled dried porcini).

Ingredients

40 g (1½ oz) dried ceps (porcini)
80 g (3

Europe
United Kingdom
Dinner
Gluten-free
January
England

Method

Place the dried mushrooms in a heatproof bowl and cover with 250ml (9 fl oz) tepid water. Allow to soak for an hour.

Melt half the butter in a large, heavy, flameproof casserole dish, add the pancetta, and gently fry over a medium heat until it becomes crisp.

Drain the mushrooms, retain