Recipe: Cabbage e pepe from Pilot Restaurant + Bar

Posted on 2 July, 2019

All our favourite Canberra eateries have come together to create a new restaurant, Pilot Restaurant + Bar.

To celebrate, they’re sharing their favourite winter recipe with you, Cabbage e Pepe.

Pilot showcases local talent at its best. Once you eat every last morsel of deliciousness off their plates, you’ll notice the beautiful style of the handcrafted ceramics.

And then you’ll look up and notice the delightful decanters made by at the Canberra Glassworks by Scott Chaseling.

And then you’ll notice how the floral installation of native flora, created by Urban Jungle, plays against the Canberra artwork on the walls from Tributary Projects in Fyshwick.

Local beauty is also showcased in each dishes. Local produce, Australian wines and spirits, and quirky homegrown takes on international trends await you at Pilot. You’ve heard of Cacia e Pepe, but Pilot serves up a delicious alternative – Cabbage e Pepe.

The foodie experts at Pilot Restaurant + Bar have created a simplified recipe for you to try at home, but we recommend heading into their restaurant in Ainslie to try the full flavour explosion for yourself.

Cabbage e Pepe

Ingredients

• ½ head Savoy cabbage
• 200g Grana Padano, grated
• Shiro Tamari to taste
• 1tbs Freshly cracked black pepper (plus more to taste)
• 20g thyme
• 10 eggs
• 2 extra egg yolks
• 800g flour
• 200g buckwheat flour (Red Mill brand)
• 200g cultured unsalted butter

CABBAGE PUREE

Cut cabbage finely on a mandolin.

Sweat off over a gentle heat for 3 to 4 hours, allowing to caramelise slowly.

Add a touch of water if it sticks to the pan.

Add 100g butter. Process until smooth in a blender.

Season with Tamari and salt to taste.

Pasta dough

Mix together flour, yolks, and eggs.

Knead into a smooth dough and allow to rest for 30 minutes.

After it has rested, run the dough through a pasta machine, making linguine.

Assembly

Cook the pasta until al dente and drain, reserving about 300mL of the pasta cooking water.

In a clean deep skillet, toast a tablespoon of freshly cracked black pepper over low heat until fragrant.

Add in the cabbage pureé and combine until reheated.

Add the cooked pasta to the cabbage pureé and stir through.

Remove from heat and add the grated parmesan, tossing the parmesan through the pasta.

Bring back to the heat and adjust the consistency slowly with cooking water so the sauce is emulsified and smooth.

Taste, season with more pepper if needed.

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Pilot Restaurant + Bar is part of Canberra’s fast-growing foodie scene.

Here are 50 more mouth-watering destinations you simply must try on any trip to Canberra. 

This unique little restaurant, Pilot, can be found in Wakefield Gardens, Ainslie and opens Wednesday to Sunday. 

Feature image: Ashley St George