Classic Haluski
Classic Haluski recipe
Yield
8 servingsPrep
18 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter, unsalted
or olive oil, or half butter and half olive oil |
|
| ½ | pound |
pancetta
thinly sliced and diced |
*
|
| 2 | large |
onions
sliced 1/4-inch thick |
|
| 1 | medium |
cabbage
cored and sliced 1/2 inch thick |
*
|
| 1 | cup |
carrots
cut in 1/4-inch julienne |
|
| 1 | tablespoon |
thyme
freshly chopped |
*
|
|
salt
to taste |
*
|
||
|
black pepper
freshly ground, to taste |
*
|
||
| 8 | ounces |
egg noodles
wide |
|
| 9 | cloves |
garlic
minced, about 3 tablespoons, or to taste |
|
| 3 | tablespoons |
capers
rinsed and drained |
|
| 1 | cup |
green peas
or froze, freshly shelled |
|
| 4 | tablespoons |
white wine
|
|
| 1 | tablespoon |
lemon juice
freshly squeezed |
|
| 3 | tablespoons |
parsley leaves
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter, unsalted
or olive oil, or half butter and half olive oil |
|
| 226.8 | g |
pancetta
thinly sliced and diced |
*
|
| 2 | large |
onions
sliced 1/4-inch thick |
|
| 1 | medium |
cabbage
cored and sliced 1/2 inch thick |
*
|
| 237 | ml |
carrots
cut in 1/4-inch julienne |
|
| 15 | ml |
thyme
freshly chopped |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 231.2 | ml/g |
egg noodles
wide |
|
| 9 | cloves |
garlic
minced, about 3 tablespoons, or to taste |
|
| 45 | ml |
capers
rinsed and drained |
|
| 237 | ml |
green peas
or froze, freshly shelled |
|
| 6E+1 | ml |
white wine
|
|
| 15 | ml |
lemon juice
freshly squeezed |
|
| 45 | ml |
parsley leaves
freshly chopped |
|
Directions
Bring a large pot of salted water to a boil for the noodles. In a large Dutch oven, melt 1 tablespoon of the butter or heat olive oil over medium heat and add the pancetta. Cook, stirring, until crisp, about 14 minutes.
Remove the pancetta to a paper-towel-lined plate to drain. Reserve. Strain the fat from the pancetta into a bowl and wipe the pot clean.
Return 2 tablespoons of the pancetta fat in the pot and melt the remaining 1 tablespoon butter or heat the olive oil in the pot. Reserve the remaining pancetta fat for another use or discard.
Stir in the onions, cabbage, carrots and thyme. Season with salt and black pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, 9 to 11 minutes. Uncover and simmer until the cabbage is very tender, 10 to 12 minutes.
While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions. Increase the heat to high and cook, stirring, until the cabbage and onions are golden, about 11 minutes.
Add the garlic and capers and cook and stir for 1 to 2 minutes. Add the peas, deglaze the pan with the white wine and add the lemon juice. Stir in ¾ of the pancetta, mix well and remove from heat.
Drain the noodles and add to the pot with the cabbage. Toss until well and evenly coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley, remaining pancetta and season with black pepper. Serve.
