Giuliano Hazan

Orecchiette with Savoy Cabbage and Anchovies

Orecchiette alla Verza

Preparation info
  • Serves

    4

    People
    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in
The Classic Pasta Cookbook
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

The Savoy cabbage should cook down to an almost creamy consistency, turning it into a sauce. The anchovies provide a savory depth of flavor that balances the sweetness of the cabbage.

Ingredients

  • 6 tablespoons extra virgin olive oil
  • 4 garlic cloves, lightly crushed and peeled
  • 8 anchovy fill

Method

  1. Put the olive oil and garlic cloves in a 12-inch skillet and place over medium high heat. When the garlic has lightly browned on all sides discard it.
  2. Turn the heat down to low and add the anchovies. Cook, stirring, until they have dissolved. Add the savoy cabbage, sea

Photos