Orecchiette With Cabbage And Gorgonzola - cooking recipe

Ingredients

1/3 cup extra virgin olive oil
6 tablespoons butter or 6 tablespoons margarine
3 scallions, minced
1 teaspoon fresh thyme, minced
1 small savoy cabbage, cut into 1/2-inch strips
1/2 cup dry white wine
1 lb orecchiette
salt, to taste
6 cups low sodium chicken broth or 6 cups vegetable broth
12 ounces gorgonzola dolce blue cheese
freshly ground coarse black pepper, to taste
1/2 cup freshly grated grana padano or 1/2 cup parmigiano-reggiano cheese
1/4 teaspoon red pepper flakes, garnish (optional)

Preparation

Heat oil and butter or margarine in large saute pan.
Add the scallions and cook until they begin to wilt, about 5 minutes.
Add thyme and cabbage and cook for 20 minutes longer, stirring occasionally, and adding a tablespoon or two of water if it dries out too much.
Pour in wine and cook until it evaporates.
Cook orecchiette according to package directions, using the chicken or vegetable broth.
Drain and reserve 1/2 cup of pasta liquid.
Toss pasta with cabbage mixture.
Add gorgonzola and fold until it melts and add some of the liquid, if sauce needs thinning.
Transfer to serving platter and garnish with parsley and sprinkle with Grana Padano or Parmigiana Reggiano and season with red pepper flakes.