Linguine with Green Cabbage and Prosciutto

Name: Linguine with Green Cabbage and Prosciutto
Yield: 4
Ingredients: 1 medium-sized head of green cabbage (about 1 kg); 3 tablespoons of extra virgin olive oil; 50 grams of prosciutto, thinly sliced; 3 cloves of garlic, finely chopped; 500 grams of linguine pasta, preferably Dececco or Barilla brand; 50 grams of Bitto cheese (or Parmesan), cut into half-centimeter cubes; Pecorino Romano cheese; Sesame seeds

1
1 medium-sized head of green cabbage (about 1 kg)
2
3 tablespoons of extra virgin olive oil
3
50 grams of prosciutto, thinly sliced
4
3 cloves of garlic, finely chopped
5
500 grams of linguine pasta, preferably Dececco or Barilla brand
6
50 grams of Bitto cheese (or Parmesan), cut into half-centimeter cubes
7
Pecorino Romano cheese
8
Sesame seeds

Ingredients

1
1 medium-sized head of green cabbage (about 1 kg)
2
3 tablespoons of extra virgin olive oil
3
50 grams of prosciutto, thinly sliced
4
3 cloves of garlic, finely chopped
5
500 grams of linguine pasta, preferably Dececco or Barilla brand
6
50 grams of Bitto cheese (or Parmesan), cut into half-centimeter cubes
7
Pecorino Romano cheese
8
Sesame seeds

Directions

1
1
2
Bring 5.5 liters of water to a boil in a large pot and add 2 tablespoons of kosher salt
3
2
4
Clean the cabbage
5
Remove old, wilted leaves and cut it into quarters
6
Cut out the center and slice into strips about 1 cm thick
7
3
8
Blanch the cabbage in boiling water until tender (4-5 minutes)
9
Drain and rinse with cold water, then reserve
10
4
11
Bring the same pot of water back to a boil
12
5
13
Heat oil and prosciutto in a skillet over medium heat until the fat is rendered
14
6
15
Add chopped garlic and increase heat to medium-high
16
Cook for about 3 minutes or until the garlic turns golden brown
17
7
18
Combine cooked cabbage, al dente linguine, and prosciutto mixture, tossing well
19
Add Parmesan cheese and cook for an additional 20 seconds
20
Serve immediately, garnished with Pecorino Romano cheese and sesame seeds.