Krpice sa zeljem - Haute Cuisine Style

Ingredients

While the original Krpice sa zeljem is a rustic and hearty dish, our haute cuisine adaptation focuses on elevating the flavors and presentation. We incorporate premium ingredients, refine the cooking techniques, and add a touch of finesse to create a dish that is suitable for the most discerning palates. We alse have the original recipe for Krpice sa zeljem, so you can check it out.

• 200g (7 oz) fresh pasta 200g (7 oz) fresh pasta
• 1 small head of cabbage, thinly sliced 1 small head of cabbage, thinly sliced
• 100g (3.5 oz) pancetta, diced 100g (3.5 oz) pancetta, diced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 50g (1.8 oz) butter 50g (1.8 oz) butter
• 100ml (3.4 fl oz) white wine 100ml (3.4 fl oz) white wine
• 200ml (7 fl oz) chicken or vegetable broth 200ml (7 fl oz) chicken or vegetable broth
• 100ml (3.4 fl oz) heavy cream 100ml (3.4 fl oz) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 35g (5g sugars)
• Protein: 20g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the fresh pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, cook the diced pancetta over medium heat until crispy. Remove the pancetta from the skillet and set aside.
3. 3.
   In the same skillet, melt the butter and sauté the shallots and garlic until translucent.
4. 4.
   Add the sliced cabbage to the skillet and cook until it starts to wilt.
5. 5.
   Pour in the white wine and let it simmer until reduced by half.
6. 6.
   Add the chicken or vegetable broth to the skillet and simmer for 10 minutes, or until the cabbage is tender.
7. 7.
   Stir in the heavy cream and cooked pancetta. Season with salt and pepper to taste.
8. 8.
   Add the cooked pasta to the skillet and toss until well coated with the cabbage mixture.
9. 9.
   Serve the Krpice sa zeljem in individual plates, garnished with fresh parsley.

Treat your ingredients with care...

• Pancetta — Crisp up the pancetta to enhance its flavor and texture before adding it back to the dish.
• Fresh pasta — Cook the pasta until al dente to ensure it retains a slight bite when combined with the other ingredients.
• Cabbage — Thinly slice the cabbage for a delicate texture and quick cooking.

Tips & Tricks

• For a vegetarian version, replace the pancetta with smoked tofu or tempeh.
• Experiment with different types of fresh pasta, such as spinach or beetroot-infused, to add a pop of color to the dish.
• Add a sprinkle of grated Parmesan cheese on top before serving for an extra touch of luxury.
• If you prefer a lighter version, substitute the heavy cream with Greek yogurt or coconut milk.
• Serve the Krpice sa zeljem with a side of crusty bread to soak up the delicious sauce.

Serving advice

Serve the elevated Krpice sa zeljem in individual plates, allowing the vibrant colors of the cabbage and pasta to shine through. Garnish with a sprinkle of fresh parsley for a touch of freshness.

Presentation advice

Create an elegant presentation by arranging the pasta and cabbage mixture in a neat mound on each plate. Drizzle a small amount of the creamy sauce around the mound and garnish with a sprig of fresh parsley.