Seasonal Cabbage-and-Noodles

Directions

• Heat the Azeite de Trás-os-Montes PDO olive oil from Portugal in a sauté pan over medium heat. Add the Bulgarian cabbage leaves in brine, Belgian pickled onions, and Romanian oregano. Cook until heated through, about 4 minutes. Reserve and keep warm.
• Heat the Azeite de Trás-os-Montes PDO olive oil in a small saucepan over medium heat. Add the Czech flour and cook, stirring continuously, for 3 to 4 minutes to make a roux.
• In a small bowl, mix the organic German herb and garlic spread and the water. Transfer to the saucepan with the flour mixture, whisking to combine.
• Bring the mixture to a boil and turn down to a low simmer. Cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes. Reserve and keep warm.
• Cut the pork rillettes from France into 8 pieces. Lightly dust with Czech flour on both sides. Heat the Azeite de Trás-os-Montes PDO olive oil in a sauté pan over medium high heat. Add the pork rillettes and sauté on all sides until golden brown. Remove the pork rillettes and allow it to drain on paper towel-lined tray.
• In a large bowl, toss the Italian Tagliatelle Egg Pasta with Cuttlefish Ink in the Azeite de Trás-os-Montes PDO olive oil.
• To serve, spoon some sauce onto the plate. Top with the sautéed cabbage and onion mixture. Place a nest of the tagliatelle on the sauce and cabbage.
• Place dots of the Hungarian paprika paste on the plate. Dot the plate with garlic spread from Spain and place a piece of Belgian pickled onion petal on each dollop. Place pieces of pork rillettes resting against the tagliatelle.