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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil and butter or margarine in large saute pan. | 2. Add the scallions and cook until they begin to wilt, about 5 minutes. | 3. 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. | 4. Pour in wine and cook until it evaporates. | 5. Cook orecchiette according to package directions, using the chicken or vegetable broth. | 6. Drain and reserve 1/2 cup of pasta liquid. | 7. Toss pasta with cabbage mixture. | 8. Add gorgonzola and fold until it melts and add some of the liquid, if sauce needs thinning. | 9. Transfer to serving platter and garnish with parsley and sprinkle with Grana Padano or Parmigiana Reggiano and season with red pepper flakes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/3	cup		302.6	0.0	67.32	1.7
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
scallion	3		minced	96.0	22.02	5.49	0.57
thyme	1	teaspoon	minced	0.8079999999999999	0.1956	0.0445	0.0134
savoy cabbage	1		cut	-	-	-	-
white wine	1/2	cup		-	-	-	-
orecchiette	1	lb		302.6	0.0	67.32	1.7
salt				-	-	-	-
chicken broth	6	cups	low sodium	468.72	11.34	66.8304	15.7248
gorgonzola dolce blue cheese	12	ounces		302.6	0.0	67.32	1.7
black pepper			ground coarse	-	-	-	-
parmigiano reggiano cheese	1/2	cup	grated	302.6	0.0	67.32	1.7
red pepper flake	1/4	teaspoon		302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.