Pasta with Lardo, Savoy Cabbage, and Potatoes

Pasta with lardo, savoy cabbage, and potatoes is a comforting and tasty dish, especially popular on colder days. Here is the recipe with an Italian twist:

Ingredients

• 400 g of short pasta (penne, rigatoni, fusilli)
• 150 g of lardo, diced
• 1 medium-sized savoy cabbage, cleaned and sliced
• 2 medium potatoes, peeled and diced
• 1 finely chopped onion
• 2 cloves of garlic, minced
• Salt and pepper to taste
• Extra virgin olive oil
• Vegetable broth as needed
• Grated Parmesan cheese for garnish

Preparation

1. In a large frying pan, heat a drizzle of extra virgin olive oil and add the chopped onion. Let it sauté until it becomes translucent.
2. Add the lardo and let it cook until it starts to become slightly crispy. Then, add the garlic and sauté for another minute, being careful not to burn it.
3. Add the diced potatoes and savoy cabbage to the pan with the lardo and onion. Mix well and let the vegetables start to cook.
4. Cover with vegetable broth and let everything cook on medium heat until the potatoes and cabbage are tender, but not falling apart. Season with salt and pepper.
5. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente.
6. Drain the pasta and reserve some of the cooking water.
7. Add the pasta to the pan with the vegetables and lardo, and stir well to combine all the ingredients. If the pasta seems too dry, add a little cooking water to make it creamy.
8. Serve hot, garnished with a generous sprinkle of grated Parmesan cheese.

Here you have a rich dish that combines the rustic flavors of Italian culinary tradition. Bon appétit!

Curiosity

Lardo is a highly prized ingredient in Tuscan cuisine, especially in the area of Colonnata where it is cured in marble basins with a mix of herbs and spices. This process gives the lardo a unique and sought-after flavor, enriching any dish with a touch of depth and complexity.