Spring Cabbage and Anchovy Peperoncino – Italian

Step 1: Prepare Spring Cabbage

Cut the spring cabbage. Make a small incision at the base of the core and peel off two large leaves (approx. 60g for one serving). Thinly slice the core of the cabbage. Tear the leaves by hand into large pieces.

Step 2: Prepare Anchovies and Garlic

Take two anchovy fillets. Chop one fillet finely for the sauce. Leave the other fillet whole for garnish. Mince the garlic clove finely.

Step 3: Start Pasta Water and Garlic Oil

Boil water for spaghetti. Add salt to the boiling water, aiming for a 1.5% salt concentration. Add the minced garlic and crushed chili pepper to a pan. Pour 30g of olive oil into the pan.

Step 4: Infuse Garlic Oil

Heat the pan over medium heat until the oil starts to bubble. Once bubbling, reduce the heat to very low. Gently heat the garlic and chili pepper for 5-6 minutes, tilting the pan to ensure even heating and flavor extraction.

Step 5: Blanch Cabbage Core

While the garlic oil is infusing, blanch the thinly sliced cabbage core in the pasta water for exactly 5 seconds. Remove the blanched core and place it in a small bowl. Drizzle with a little olive oil and a pinch of salt, then mix gently. Set aside for garnish.

Step 6: Melt Anchovy into Sauce Base

After 5-6 minutes, when the garlic has lightly colored, add the finely chopped anchovy to the pan. Over very low heat, gently break apart and melt the anchovy into the oil using a spoon. Do not fry the anchovy, as this can cause a fishy smell. Once the anchovy has dissolved and a good aroma is released, add a small amount of pasta water to the pan. Swirl the pan to emulsify the sauce, then turn off the heat. The sauce should become slightly thick and glossy.

Step 7: Cook Pasta and Cabbage Leaves

Add the spaghetti to the boiling water. Approximately 40 seconds before the pasta is al dente (according to package instructions), add the torn spring cabbage leaves to the pasta water to blanch briefly.

Step 8: Combine and Plate

Drain the pasta and cabbage leaves, then immediately add them to the pan with the anchovy-garlic sauce. Toss vigorously with tongs to coat the pasta evenly and create a shiny, emulsified sauce. Transfer the pasta to a serving plate. Garnish with the marinated cabbage core, the blanched cabbage leaves, and the remaining raw anchovy fillet, torn into pieces.

• Do not overcook the anchovies; melt them gently in olive oil over very low heat to prevent a fishy smell.

• Blanch the thinly sliced cabbage core for only 5 seconds to maintain a crisp, salad-like texture.

• For plating, tear raw anchovy fillets and scatter them over the finished pasta for an extra burst of flavor.

• Use bronze die spaghetti (1.7mm recommended) for better sauce adherence and a more authentic texture.

• Regular cabbage can be used as a substitute for spring cabbage.

• If you dislike anchovies, 'shiokara' (salted fermented squid) can be used as a substitute to provide a similar umami flavor.