Orecchiette with Savoy Cabbage and Caramelized Onions

• 1/2 pound orecchiette
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 1 medium onion, thinly sliced
• 6 ounces thinly sliced ham, cut into strips
• 1 1/2 pounds Savoy cabbage, cored and finely shredded
• Salt and freshly ground pepper
• 1/2 cup freshly grated pecorino cheese, for serving

1. In a large pot of boiling salted water, cook the orecchiette until al dente; drain and reserve along with 1/4 cup of the cooking water.
2. Meanwhile, in a large saucepan, melt 1 tablespoon of the butter in 2 tablespoons of the olive oil.
3. Add the onion and cook over moderately high heat, stirring often, until browned, about 8 minutes Add the ham and cook until it starts to brown, 2 to 3 minutes.
4. Add the cabbage and season with salt and pepper.
5. Cover the saucepan and cook over moderate heat, stirring once or twice, until the cabbage is tender, about 7 minutes.
6. Add the orecchiette and the reserved cooking water to the saucepan along with the remaining 2 tablespoons of butter and 1 tablespoon of oil and toss.
7. Cook over moderate heat until the pasta is hot.
8. Serve immediately, passing the cheese at the table.

orecchiette, extravirgin olive oil, unsalted butter, onion, ham, savoy cabbage, salt, freshly grated pecorino cheese

Taken from www.foodandwine.com/recipes/november-2007-orecchiette-with-savoy-cabbage-and-caramelized-onions (may not work)