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Recipes
Baby savoy with pancetta and star anise
recipe
By
Angela Boggiano & Kate Belcher
Serving instructions
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Serves 6
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Ready in 20 minutes
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Rating
Make cabbage the star with the addition of star anise and some pancetta, or smoked lardons.
Ingredients
- 200g diced pancetta or smoked lardons
- 4 star anise
- 150ml white wine
- 600ml fresh chicken stock, hot
- 15g butter, softened
- 15g plain flour
- 12 baby savoy cabbages
Method
- 1. Heat a frying pan over a medium-high heat. Add the pancetta and fry for 3-4 minutes, until golden. Add the star anise and cook for 1 minute. Pour in the wine, boil for a few minutes, then add the stock. Simmer rapidly for 5-6 minutes, until reduced by half.
- 2. Mix the butter and flour to a paste. Gradually whisk into the sauce, then simmer for 3-4 minutes, until thickened. Season with ground black pepper and discard the star anise.
- 3. Meanwhile, bring a large pan of water to the boil. Add the cabbages, cover and cook for 4-5 minutes, until just tender. Drain well. Pile the cabbages onto a platter and pour over the hot sauce. Serve with the duck.
Nutritional info
Per serving: 175kcals, 11.4g fat (4.4g saturated), 12.2g protein,
7.8g carbs, 5.1g sugar, 1.6g salt