{"id":731,"date":"2018-06-26T21:14:13","date_gmt":"2018-06-26T21:14:13","guid":{"rendered":"http:\/\/trialbyfryer.com\/?p=731"},"modified":"2018-06-26T21:19:41","modified_gmt":"2018-06-26T21:19:41","slug":"pasta-with-caramelized-cabbage-anchovies-and-bread-crumbs","status":"publish","type":"post","link":"https:\/\/trialbyfryer.com\/2018\/06\/pasta-with-caramelized-cabbage-anchovies-and-bread-crumbs\/","title":{"rendered":"Pasta with Caramelized Cabbage, Anchovies, and Bread Crumbs"},"content":{"rendered":"

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Happy belated summer solstice! I love love love these long, balmy summer nights in Chicago where it stays light out forever, and you feel completely justified in going for a digestive walk after dinner only to end up at the ole’ ice cream shoppe. Every time September rolls around, I host an internal debate where I try to decide what I’m dreading the most – the cold, the snow, or the dark. The cold usually wins in the end, but it’s a pretty fair fight between the three.<\/p>\n

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Anyway. Even though it’s summer, I still love a good comfort pasta! Not to worry – this is not heavy hibernation food that knocks you out, but it isn’t altogether\u00a0light and summery either<\/a>. It’s an earthy, hearty pasta perfect for after you’ve had an excellent workout or for when you’re tired of salads. Reader comments on the recipe cite eastern European roots, probably due to the massive<\/em> amount of cabbage it uses. I am a big cabbage fan (and so is Melissa Clark<\/a>). I love plain cabbage sauteed with garlic, ginger, and salt and pepper. And did you know that cabbage is actually insanely healthy<\/a>?? I felt incredibly vindicated after I learned that, because I had always felt slightly ashamed of my love of this humble vegetable, but no more! Bring on all of the cabbage stir-fries.<\/p>\n

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However, cabbage and pasta I had never considered before. Nevertheless, I am a true convert – this recipe has become a great staple in our weeknight dinners, and honestly, the first time I had it, I thought it was definitely something you could get out at a nice restaurant! The flavors are so unique – the savoriness of anchovies, sage, and pecorino, combined with the sweet and tender caramelized cabbage, and all laced with buttery breadcrumbs. It does take a bit of time to make, but I’m so invested in this recipe that I’m planning on experimenting with some time-saving and fuss-saving tips next time, and I’ll let you know. Also, if it helps, much of the time is spent waiting for the cabbage to cook, with absolutely minimal prep otherwise, so you can definitely use that time to prepare some dinner sides, clean up, leaf through People Magazine<\/em>, feed the cat,… whatever.<\/p>\n

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Some Notes:<\/p>\n