Spaghetti with Savoy cabbage, homemade lonza and Abruzzese Pecorino cheese!

A recipe that draws inspiration from Abruzzo’s winter traditional products and dishes: homemade lonza (many families still make their salami, sausages and lonza at home), Savoy cabbage (that we use a lot in our area to make a dish called “fùje shtrascinìte“) and of course…our Pecorino cheese!

Ingredients (for 4 servings)

1 small head of savoy cabbage

4-5 thick slices of lonza

grated Pecorino cheese

2 cloves of garlic

1/2 leek

Extra Virgin olive oil

white wine


grounded black pepper


Put water in a pot, add a pinch of rock salt and let it boil. Wash cabbage leaves and cut them in julienne strips. Put olive oil, two cloves of garlic and chopped leek in a pan. Once they’re golden, add cabbage; stir and simmer with white wine. Stir again until white wine evaporates. Continue pan-frying, adding a bit of boiling water, until cabbage is cooked but still al dente. Add salt and pepper. Chop lonza slices and saute them with olive oil in a separate pan until they’re crispy. Boil pasta; when it’s al dente, drain it and add it to the cabbage; add crispy lonza, Pecorino cheese and mix in the pan until it gets creamy.

Spaghetti with savoy cabbage, lonza and Abruzzese Pecorino cheese

Recipe by Maple&Saffron©


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