Seek out the semi-soft cow’s milk raschera to add a unique flavor to this winter dish.
2 1/2 pounds Barilla Whole Grain Penne
6 ounces dried porcini mushrooms
6 cloves garlic
1/2 cup extra-virgin olive oil
2 to 3 sprigs fresh or dried rosemary
21 oz. thinly sliced Savoy cabbage
1 1/2 cups dry white wine
4 1/2 cups hot chicken stock
3 tablespoons butter
2 1/4 ounces shaved Raschera cheese
6 tablespoons minced fresh parsley
As needed salt
As needed freshly ground black pepper
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in fridge. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- Rehydrate the mushrooms in warm water for 30 minutes before using. Drain. Gently press the garlic cloves with the flat of your knife. Place the garlic in a skillet with the oil and rosemary and sauté for 2 minutes over medium heat.
- Add the cabbage and drained mushrooms. Sauté for 15 minutes to wilt the cabbage. Add the wine and continue cooking until the wine has evaporated. Add the hot stock and simmer to bring the flavors together. Remove from the heat and take out the garlic cloves. The sauce can be prepared ahead to this point and reheated at service.
For each serving, to order: Reheat 1 cup of pasta with ½ cup cabbage sauce. Stir in ¾ teaspoon butter and ¾ teaspoon parsley. Finish with 1 ½ tablespoons cheese.