Hearty local Savoyard meets juicy, aromatic salmon: SWR4 head chef Jörg Ilzhöfer thinks it’s a combination that gives a pasta dish a special touch.
- 400 grams of pasta
- 30 grams of butter
- 1 large onion (peeled, finely chopped)
- 1/2 head savoy cabbage (without stems, cut into 2 cm pieces)
- 1 small bunch of young leeks (cut diagonally into 1 cm slices)
- 1 clove of garlic (peeled, finely sliced)
- 4 egg yolks
- 100-120 g Grana Padano (freshly grated)
- 250-300 g salmon (cut into 2 cm cubes)
- 2 tbsp olive oil
- 1/2 grated lemon
- 1 pinch of freshly grated nutmeg
Step-by-step how to cook cabbage with salmon and noodles
Cook the pasta in salted water “al dente”. Set about 0.4 liters of cooking water aside.
Then heat the butter in a large pan and fry the diced onion in it until transparent. Then add chopped cabbage and leek. Then use some of the pasta cooking water to glaze the vegetables and let them cook gently for about five minutes. Now add the garlic.
Now mix the egg yolk with half of the Grana Padano and mix again with a little pasta cooking water until smooth.
Then add the pasta and pasta water (about six tablespoons) to the savoy cabbage and mix well. Add the egg-cheese mixture and mix well until smooth. If necessary, add more pasta water. Season with a little salt and pepper and keep warm on the stove.
Then add the salmon pieces, fold everything in once and then let the fish cook until transparent.
Finally, pour olive oil on top and carefully mix everything again in the pan. The dish can then be placed, for example, on a preheated plate. Season with lemon zest and grated nutmeg and garnish with remaining Grana Padano.
Download the recipe