Going To The Dogs
This chef-curated Going To The Dogs offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 38g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 482 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Going To The Dogs offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Going To The Dogs to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Going To The Dogs, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- (recipes copied from BBC ceefax)
- FARFALLE WITH SAVOY CABBAGE,
- PANCETTA, THYME AND MOZZARELLA
- For 4 people
- Ingredients
- 10 rashers of pancetta or dry-cured streaky bacon,
- thinly sliced
- olive oil
- 1 clove garlic, finely chopped
- 1 good handful of thyme, leaves picked
- 1 large Savoy cabbage (outer leaves removed),
- quartered, cored, finely sliced
- 1 handful of grated Parmesan cheese
- 455g/1lb dried farfalle, the best you can get
- salt and freshly ground black pepper
- extra virgin olive oil
- 200g/7oz buffalo mozzarella, cut into 1cm/½" dice
- 2 handfuls of pine nuts, lightly toasted
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Method 1 In a pan fry your pancetta in a little olive oil until lightly goldenStep 2: Technique & Execution
Add the garlic and thyme, and softenStep 3: Technique & Execution
Add the Savoy cabbage and Parmesan, stir and put the lid on the pan. 2 Cook for another 5 minutes, shaking every now and again, while you cook your farfalle in salted boiling water until al dente. 3 When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil. 4 Toss the drained farfalle into the cabbage, and at the last minute, mix in the mozzarella and pine nutsStep 4: Technique & Execution
Serve immediately.Chef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 482 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 38g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 28g | Complex, slow-digesting dietary fiber |
| Fat | 15g | Wholesome dietary lipids for micronutrient absorption |
Going To The Dogs
This chef-curated Going To The Dogs offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Method 1 In a pan fry your pancetta in a little olive oil until lightly golden
Technique & Execution: Add the garlic and thyme, and soften
Technique & Execution: Add the Savoy cabbage and Parmesan, stir and put the lid on the pan. 2 Cook for another 5 minutes, shaking every now and again, while you cook your farfalle in salted boiling water until al dente. 3 When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil. 4 Toss the drained farfalle into the cabbage, and at the last minute, mix in the mozzarella and pine nuts
Technique & Execution: Serve immediately.
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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