Simply a cheesy pasta with smoky pancetta, cabbage and pine nuts, the dish is simple and quick to put together. "This is a corker of a dish," Jamie Oliver beamed. "Braised Savoy cabbage with.
.. salty, smoky pancetta and oozy cheese.
" The chef continued: "Tossed through farfalle pasta with golden pine nuts to finish." While Jamie Oliver 's enthusiasm about the meal is typical of the passionate cook, many people preparing the dish will be delighted to know it only takes 20 minutes to make. Here's how to make the chef's delicious Savoy cabbage and pancetta farfella recipe .
Savoy cabbage and pancetta farfalle Olive oil 40g pine nuts Half a bunch of fresh thyme (10g) Two thick rashers of cured smoked streaky bacon or pancetta One to two cloves of garlic One small dried chilli or one pinch of dried chilli flakes Half a large Savoy cabbage 300g dried farfalle 60g Parmesan cheese, plus extra to serve 125g ball of buffalo mozzarella Extra virgin olive oil Method Heat a large non-stick frying pan over a medium-high heat with half a tablespoon of olive oil, then add the pine nuts and lightly toast for one minute. Pick in half of the thyme leaves and cook for another minute, or until the pine nuts are golden, tossing the pan occasionally. Transfer to a bowl and set aside.
Return the pan to the heat. Finely slice and add the pancetta with half a tablespoon of olive oil and fry until the fat has rendered and the pancetta is lightly golden. Peel, finely slice and add the garlic, then crumb.