Buckwheat pasta with charred cabbage, speck, and provolone
Pasta and macaroni
Italian cuisine
This hearty winter dish is inspired by Alto Adige, a region in Northern Italy that shares a culinary history with Austria (hence the cabbage and caraway). A few things to keep in mind: <br />1. Do not be intimidated by making fresh buckwheat pasta. You can do it! (If you can’t do it and/or don’t feel like it, you can buy dried whole wheat pasta. But, you should really try.) <br />2. Buy the good provolone. Don’t buy the pre-sliced stuff. Get the aged, sharp provolone, and tell your local retailer not to slice it thin on the deli slicer. You’ll want a block that you can grate at home on the box grater. <br />3. If you don’t like spicy food, don’t use the chile. It you want a lighter version of this dish, use less cheese and an extra squeeze of lemon. Feel free to alter this recipe as you see fit.
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