https://www.theguardian.com/food/2022/nov/05/pizzoccheri-pasta-recipes-buckwheat-cabbage-spring-onions-cheese-butter-lemon-sage-yotam-ottolenghi?CMP=Share_iOSApp_Other
1½ tbsp olive oil
30g breadcrumbs
1½ tsp caraway seeds, lightly crushed in a mortar
2 tsp chilli flakes
2 tsp lemon zest
Salt and black pepper
100ml olive oil
5 garlic cloves, peeled and crushed (ik deed 2)
2½ tbsp white miso paste
450g savoy cabbage (or other cabbage of your choice, ik had spitskool), trimmed and cut into 2cm chunks
1 bunch spring onions (125g), 30g of the green part cut into thin rounds, the rest cut into 3cm lengths
2 tbsp lemon juice
Superlekker!!! Beetje sturdy pasta past het best erbij, volkoren of zo
For the breadcrumbs, put the oil in a small frying pan on a medium heat and, once hot, add the panko and fry for two to three minutes, until golden. Stir in the caraway seeds, toast for a further minute, then take off the heat and stir in the chilli, lemon zest and a sprinkle of salt. Tip into a bowl and leave to cool.
To make the cabbage, put the oil, garlic and miso in a large saucepan on a medium-high heat and cook, stirring often, for two or three minutes, until fragrant. Stir in the cabbage and 95g of the spring onion whites, and cook for another six to eight minutes, until softened and buttery. (beetje pastakookwater erbij als het te droog wordt)
Maak de pasta
Pasta met kool en 2/3 broodkruim mengen
Off the heat, drizzle over the lemon juice, then scatter on a third of the breadcrumb mix and the sliced spring onion greens. Lift into two bowls and serve hot with the remaining breadcrumbs on the side.