I'm an awesome cook!
I thought I would make a pasta sauce I've seen the recipe for with savoy. It sounded really tasty but lacked something essential....garlic. And as I am a carnivore, I wanted to add some meat aka bacon.
So the recipe ended up like this:
1 big onion (shredded)
1/2 head of savoy cabbage (shredded)
1-2 cloves of garlic
olive oil
1 dl ricotta cheese (here I used 250 g mascarpone instead)
salt
pepper
bacon
parmesan
Fry the savoy with garlic, onion, salt and pepper and mix it with pasta and ricotta cheese.
This was served with fried bacon and parmesan.
In the recipe you were suppose to mix in some cocktail tomatos in the pasta as well as the cheese. But I served it on the side as well.
So, in my oppinion the dish hadn't really been that tasty if I hadn't added the garlic and the bacon. It would have been to plain. Garlic rules.
So the recipe ended up like this:
1 big onion (shredded)
1/2 head of savoy cabbage (shredded)
1-2 cloves of garlic
olive oil
1 dl ricotta cheese (here I used 250 g mascarpone instead)
salt
pepper
bacon
parmesan
Fry the savoy with garlic, onion, salt and pepper and mix it with pasta and ricotta cheese.
This was served with fried bacon and parmesan.
In the recipe you were suppose to mix in some cocktail tomatos in the pasta as well as the cheese. But I served it on the side as well.
So, in my oppinion the dish hadn't really been that tasty if I hadn't added the garlic and the bacon. It would have been to plain. Garlic rules.