Tested and Perfected by Food and Wine  Orecchiette with Savoy
Cabbage and Caramelized Onions    • FAST  This clever riff on
ham and cabbage gets its sweetness from the caramelized onions.
1. 1/2 pound orecchiette   2. 3 tablespoons extra-virgin olive
oil   3. 3 tablespoons unsalted butter   4. 1 medium onion,
thinly sliced   5. 6 ounces thinly sliced ham, cut into strips
6. 1 1/2 pounds Savoy cabbage, cored and finely shredded   7.
Salt and freshly ground pepper   8. 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. 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. Add the cabbage and season with salt and pepper. Cover
the saucepan and cook over moderate