Baby savoy cabbage with pancetta and star anise
- March 2007
- 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
- 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.
- 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.
- 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 out five-spiced blackened duck.
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