March 29, 2006

Napa Cabbage with Pancetta Over Pasta

Jra wanted a recipe for my dinner last night:

1 red onion chiffonade or julienne
1 or 2 cloves of garlic chop
1 yellow bell pepper julienne
1/4 cup pancetta julienne
1 head of nappa cabbage julienne
1 cup mushrooms sliced
1/4 cup fresh basil, julienne
red pepper flakes
italian seasoning

Sautee up the onion and garlic in olive oil, dash in some salt, add the bell pepper. Then add the pancetta and napa cabbage, throw in the mushrooms and basil. Heat it all through, make sure the pancetta is cooked, throw in some spieces, put on the lid to steam up the cabbage a bit... Throw it over your choice of pasta and garnish with freshly grated parmesan. I think this much stuff should make 4 servings.

More or less garlic to your taste, change up the color of bell pepper, and really, I think shitakes would be better than the crimini mushrooms I used. A little red wine thrown in while it was cooking might have been nice too.

Posted by allison at March 29, 2006 07:23 PM