Cabbage and Straw Recipe
- Salt
- 2 russet potatoes, peeled and cut into 1/2-inch dice
- 1 pound fettuccine or pappardelle pasta
- 1 small head Savoy cabbage, quartered, cored and shredded
- 4 ounces unsalted butter, cut into small pieces
- 3 garlic cloves – smashed, skins removed and cloves halved
- 6 whole fresh sage leaves
- 10 fresh sage leaves, thinly sliced
- 1 teaspoon coarsely ground pepper
- 1 1/2 cups freshly grated Pecorino Romano cheese
- Bring a large pot of water to a boil; salt it. Add the potatoes and cook for 7 minutes. Add the pasta and cook for 2 minutes. Stir in the cabbage and cook for 5 minutes.
- While the potatoes and pasta are working, melt the butter in a large, deep skillet over medium heat. Add the garlic and whole sage leaves. Cook until the sage is crisp, 3 to 4 minutes. Remove the garlic and sage leaves to a small plate.
- Add the sliced sage and ground pepper to the skillet; just before draining the potatoes, pasta and cabbage, add 2 ladles of the starchy cooking water.
- Drain the potatoes, pasta and cabbage and add to the skillet. Stir it all together, adding the Pecorino Romano as you work to get a cheesy, buttery coating. Adjust the salt and garnish the pasta with the reserved whole sage leaves and garlic.
