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Orecchiette with Braised Savoy Cabbage & Crispy Breadcrumbs
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25 min
Quick
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Ein aromatischer Gruß aus Süditalien: Zarte Orecchiette treffen auf langsam in feinem Olivenöl geschmorten Wirsing, der durch sanft zerlassene Sardellen und Knoblauch eine herrlich herzhafte Tiefe erhält. Veredelt mit geriebenem Pecorino und goldbraun gerösteten Knusperbröseln (Pangrattato). In nur 25 Minuten auf dem Tisch!
Ingredients
Preparation method
Preparation & Pangrattato
Bring a large pot of water to a boil for the pasta and salt generously. Thoroughly wash the Savoy cabbage, cut out the tough core, and cut the leaves into thin strips. Peel the garlic cloves and cut into thin slices. Roughly chop the anchovy fillets.
Heat 1 tablespoon of olive oil in a small pan. Add the breadcrumbs and toast over medium heat, stirring constantly, for about 3–4 minutes until golden brown and wonderfully crispy. Season with a pinch of salt, immediately transfer to a plate, and set aside.
Preparing the Sauce & Cooking the Pasta
Heat the remaining olive oil in a large, deep pan over medium heat. Add the sliced garlic, chopped anchovy fillets, and a pinch of chilli flakes. Sauté gently, stirring, for about 2 minutes until the anchovies have almost completely melted into the warm oil.
Chef's tip
The anchovy fillets serve as a natural flavor enhancer (umami) and do not make the dish taste fishy at all, but rather give the Savoy cabbage a fantastic Mediterranean depth.
For even more freshness, you can enhance the toasted breadcrumbs with a little finely grated lemon zest before serving.
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