Pasta with Cabbage, Pancetta, and Potatoes

 Ingredients: -500g cabbage -5 potatoes -250g smoked/preserved pancetta -250g broth (in which the potatoes and cabbage were boiled) -1 onion -3 cloves of garlic -5 tablespoons of olive oil -fresh parsley

The first time, I boiled the pasta according to the instructions on the package to achieve a perfect texture. In the meantime, I decided to prepare the delicious sauce that would accompany the pasta. Potatoes were first on the ingredient list: I carefully peeled them, washed them under cold running water, and cut them into medium-sized cubes to ensure even cooking. The cabbage, carefully selected, was cut into not very small pieces so that it would withstand boiling and add a crunchy texture to the dish.

After boiling the potatoes and cabbage in a pot of boiling water, I let the vegetables cook until they started to become soft, about 10-15 minutes. Then, I drained the water, being careful to keep 250 ml of the cooking broth, as it would add extra flavor to the sauce.

In a separate pan, I finely chopped the onion and garlic, the ingredients that would give the dish a special taste. I heated a few tablespoons of olive oil in the pan, and after the oil was hot, I added the onion and garlic, letting them sauté until the onion became translucent and started to take on a golden hue. Here, I introduced diced pancetta, which brought a salty taste and intense aroma. I let everything fry together for a few minutes, allowing the flavors to combine.

After the pancetta was well browned, I added the boiled potatoes and cabbage to the mixture of onion, garlic, and pancetta. I poured in the reserved 250 ml of broth, added salt and pepper to taste, and let everything simmer on low heat. At this stage, it is important to stir occasionally to ensure that the vegetables do not stick to the bottom of the pan and that the flavors blend harmoniously. I let it simmer until almost all the broth had evaporated, and the vegetables were soft and full of flavor.

When I noticed that the sauce had reached the desired consistency, I added the boiled pasta, which was now ready to absorb all the flavors from the sauce. I gently mixed everything, ensuring that the pasta was well coated with the delicious sauce. Finally, I sprinkled a little chopped fresh parsley for a touch of freshness and a splash of color. I let the dish cool slightly before serving, and the aroma wafting through the kitchen was simply irresistible.

I served this dish with great appetite, knowing that each bite would bring joy and satisfaction. Enjoy your meal, dear ones!

 Tags:  onion greenness garlic cabbage potatoes oil lactose-free recipes