Who can question that Italians are the kings of pasta in Europe?
No one.
Who can argue that they are also the bosses of minimalist pasta dishes?
The Comidista.
Italy has its
cacio e pepe
-pecorino cheese, pepper- and its
aglio e olio
(garlic, oil, chilli).
But it turns out that in the eastern part of the continent there is a very popular, simple and inexpensive pasta dish that is also made with very few ingredients.
In Poland they call it
Hałuszki
;
in the Czech
Republic
,
nudle s zelí
;
in Slovakia,
Kapustové Fliačky
and in Hungary,
KaposztáS TéSzta
.
Lightly translated, pasta with cabbage.
You can imagine where the shots go, right?
If Italians are masters of pasta, Poles, Czechs, Slovaks and Hungarians are masters of cabbage.
Fermented, braised, sautéed, fried, stuffed, in soups, salads or purees.
What can we learn from their gastronomies?
How to get the most out of this underrated and humble vegetable.
A good example of this is today's recipe.
Its base ingredients are a type of wide and square egg pasta, cabbage, onion, garlic, butter and black pepper.
From here, wide is Castile: rather, wide is Eastern Europe.
There are thousands of variants;
you can add leek, carrot, fennel, mushrooms, bacon, sausage, sour cream, goat cheese, white wine, smoked paprika, caraway seeds, dill or parsley, for example.
Likewise, vegetables can be caramelized with a little sugar.
In our supermarkets it is impossible to find the pasta they use there for this dish.
Substitute for
tagliatelle
,
pappardelle,
or
fettucce
.
Simplifying: buy the widest pasta you can find or, failing that, use spaghetti.
Difficulty
As easy as questioning everything.
Ingredients
For 2 persons
200 g of egg pasta type tagliatelle, pappardelle or fettucce
¼ small head of cabbage (about 300 g)
1 small onion
1 clove garlic
2 butter spoons
Freshly ground black pepper to taste
½ level tablespoon of salt (+ to taste)
To decorate
Parsley or dill to taste
A few drops of olive oil
Preparation
Wash the cabbage, pat dry and remove the central inner trunk.
Chop the rest of the cabbage finely with a knife, food grinder, or manual grater.
Place the chopped cabbage in a bowl, add ½ level tablespoon of salt, stir with your hands and let it rest.
While the cabbage is resting, peel and mince the onion and garlic.
Melt the butter in a frying pan.
Add the onion and garlic.
Over low heat, sauté about 15 minutes or until golden brown.
With your hands, take handfuls of cabbage and squeeze them tightly with your fingers to remove excess water.
Add the cabbage to the skillet.
Add the pepper and lower the heat a little.
Stir occasionally.
Sauté about 20-25 minutes or until the cabbage is golden brown and very tender.
While the cabbage is cooking, boil water in a saucepan and cook the pasta according to the instructions on the package.
Wash and chop the parsley.
Strain the pasta.
Put it in the pan along with the cabbage and stir so that the ingredients are well integrated.
Season again if necessary.
Plate, spread the parsley and a few drops of oil and serve immediately.
If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Chef's Ombudsman by sending an email to defensoracomidista@gmail.com.
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