Casarecce with pancetta, savoy cabbage and potatoes
- Prep time:
- 15 min
- Cook time:
- 37 min
- Total time:
- 52 min
- Serves:
- 4
Ingredients
for 4 servings
-
extra virgin olive oil 15 g -
mild pancetta 100 g in small dice -
savoy cabbage 150 g julienned -
fine salt 1 Liffo spoon -
potatoes 250 g in small dice -
water 150 g -
casarecce pasta 320 g - fine salt 2 Liffo spoons
-
semi-aged pecorino 30 g grated -
black pepper 3 pinches
Allergens: gluten
Potatoes in pasta sound odd unless you grew up in the mountains, where it is ordinary: the starch they release binds the sauce with no need for cream. The cabbage wants long cooking, until it loses its stiffness entirely — that is when it turns sweet. But enough talking — let's go straight to loading the ingredients into Liffo!
Setting up Liffo
Container 1
In the first container put 15 g of extra virgin olive oil and 100 g of mild pancetta, in small dice.
Container 2
In the second container put 75 g of savoy cabbage, julienned and 1 Liffo spoon of fine salt.
Container 3
In the third container put 75 g of savoy cabbage, julienned.
Container 4
In the fourth container put 250 g of potatoes, in small dice and 150 g of water.
Container 5
In the fifth container put 160 g of casarecce pasta and 2 Liffo spoons of fine salt.
Container 6
In the sixth container put 160 g of casarecce pasta.
Container 7
In the seventh container put 30 g of semi-aged pecorino, grated and 3 pinches of black pepper.
- Select when the recipe should be ready
Liffo needs 37 minutes of cooking for this dish.
Tips
Ideal pasta able to collect the creaminess of the sauce: casarecce; fusilli; rigatoni; shells; cavatelli; mafalde. Use tender savoy cabbage leaves and potatoes with pasta suitable for soft cooking.
Plating
Season the dish to taste with freshly ground black pepper and a drizzle of raw extra virgin olive oil.
Let Liffo cook it
Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.
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