Recipe of the week

Tagliatelle with savoy cabbage

A nice simple dish for a cold evening.

Put tagliatelle on to boil.
Fry a little finely chopped onion and garlic in lots of butter. After five minutes, add shredded savoy cabbage (deveined + maybe half a cabbage for 2/3 people depending on portion size) and mix. Turn the heat up and add half a glass of dry white wine or dry vermouth/martini and boil until reduced by half. Add enough double cream + pasta cooking water to make a sauce and gently simmer until cabbage is just cooked. Season and blitz half the mixture until smooth, then return to pan.
Mix pasta into the sauce when cooked with lots of parmesan or pecorino cheese and perhaps some truffle oil.
Serve.