“Farfalle with savoy cabbage, pancetta, thyme and mozzarella” from “The Return of the Naked Chef”

Peter: This smells like the broccoli pasta.

Anna: That will be the pine nuts. He puts pine nuts in almost every recipe in this book.

Peter: Are pine nuts very turn of the century then? What’s in now, during these recessionary times? Quinoa?

Anna: Dried things. And things you grow yourself. You can’t grow pine nuts. But, you can grow cabbage if you’re so inclined. I don’t think we’ve done this recipe before. And it’s rather nice.

Peter: You’re right, I can’t remember having it. But it’s a proper meal. And this is an easy way to sneak cabbage into someone’s diet.

Anna: Yes, hide it behind the saturated fat and salt of the mozzarella and pancetta. I think we’ll be having this again. It’s good for restoring your energy after your swimming lesson with Louis.

Peter: All that splish-splashing around in a circle and up in the air certainly takes it out of you.

Anna: I should mention that there’s no photos as the camera ran out of battery just as I was serving. This isn’t the sort of dish that can sit around while searching for an replacement.  Next time…..

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“Farfalle with savoy cabbage, pancetta, thyme and mozzarella” from “The Return of the Naked Chef”

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