1 medium-sized head of green cabbage (about 1 kg)
3 tablespoons of extra virgin olive oil
50g of prosciutto, cut into small pieces
3 cloves of garlic, minced
500g of linguine, preferably from Dececco or Barilla brands
50g of Bitto cheese (or Parmesan), cut into half-centimeter cubes
Pecorino Romano cheese
Poppy seeds
1 medium-sized head of green cabbage (about 1 kg)
3 tablespoons of extra virgin olive oil
50g of prosciutto, cut into small pieces
3 cloves of garlic, minced
500g of linguine, preferably from Dececco or Barilla brands
50g of Bitto cheese (or Parmesan), cut into half-centimeter cubes
Pecorino Romano cheese
Poppy seeds
1
Bring 5.5 liters of water to a boil in a pot and add 2 tablespoons of salt
2
Clean the cabbage
Remove old and wilted leaves, cut into four parts, remove the center, and slice into 1 cm wide strips
3
Blanch the cabbage in boiling water for 5 minutes, then remove and rinse under cold running water, reserve
4
Bring the same water to a boil again
5
Heat olive oil and prosciutto in a pan until the fat melts
6
Add minced garlic and increase heat to medium-high, cooking until golden brown
Combine with cabbage and prosciutto, mixing well
7
Cook linguine in boiling water for 1 minute less than suggested on the package, then drain, rinse, and combine with alio, cabbage, and prosciutto
Add Parmesan, increase heat, and cook for an additional 20 seconds
Serve pasta in plates, sprinkling with Pecorino Romano cheese and poppy seeds.
