Flying Pigs

Tonight’s dinner makes use of fresh uncured/nonpreserved smoked bacon courtesy of Flying Pigs Farm in Shushan, New York.

Conchiglie with smoky bacon and cabbage

3-4 strips of bacon, chopped
onion, diced
garlic, minced
pinch of red pepper flakes
white wine
salt, to taste
pepper, to taste
2 cups shredded cabbage leaves
cooked pasta
chopped Italian parsley

bread crumbs [from either a baguette or loaf of Italian or French bread]
2 cloves garlic, minced
oil-packed anchovies
2 t. extra-virgin olive oil
chopped Italian parsley

For the breadcrumbs: Saute garlic in olive oil over medium heat until lightly browned; add anchovies and stir until they break down. Add breadcrumbs, stirring frequently or until crumbs toast lightly, 30 seconds to 1 minute. Add parsley; cook for roughly 30 more seconds. Check seasoning if desired and remove from heat. Use in place of grated cheese for pasta as desired. Keeps for 3-4 days.

For the pasta: In skillet, brown bacon over medium-high heat. Remove from pan and reserve. Add onion, garlic and hot pepper flakes; cook, stirring often, until golden, 3 minutes. Add wine, salt and pepper; bring to boil. Add cabbage; cover and cook until tender, about 6 minutes.

Stir in bacon. Add pasta to cabbage mixture; toss to combine. Serve sprinkled with spiced bread crumbs and parsley.

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anna brones

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