How I Turned Ham, Cabbage + Beans into…Pasta Cavalo con Polpette di Proscuitto Cotto e Fagioli

How I Turned Ham, Cabbage + Beans into…Pasta Cavalo con Polpette di Proscuitto Cotto e Fagioli

OK, who has leftover ham squirreled in the freezer from the holidays? This one’s for you!

There was an article in the food section of The New York Times this week about using leftover meat mixed with raw meat to make meatballs. I don’t know about that, but the idea of meatballs made from leftover meat lingered. And, somewhere in the recesses of my brain, it met up with all the pork and cabbage dishes I’d seen around the blogosphere New Year’s weekend — and the idea for this dish was born.

I was longing for meatballs. I had a yen for cabbage. And there’s always room on my plate for pasta. So, why not?

I defrosted my packet of leftover Christmas Day ham and ran out to the market to pick up a savoy cabbage. And a very fancy bag of imported pasta. (Not intentionally but I couldn’t resist; see below.)

Ingredients

  • OK, who has leftover ham squirreled in the freezer from the holidays? This one’s for you!
  • 1 cup minced ham
  • 1/2 cup cooked white beans
  • 1/2 cup seasoned panko breadcrumbs*
  • 1 egg beaten
  • 1 tbs fresh orange zest
  • freshly ground black pepper to taste
Read the whole recipe on FOODalogue