Pittsburgh has many folks of Polish and Slovak ancestry. Their hardworking immigrant mothers, fathers, grandfathers and great-grandfathers, were the workers in the iron and steel foundries that made Pittsburgh famous. They brought to America many hearty East European dishes. Among them was Haluski. You can still find Haluski at mealtimes in many Pittsburgh homes and restaurants. HG made Haluski for dinner last night and enjoyed it at lunch today. Here’s how you do it. First, caramelize a large sliced onion in butter and olive oil. Don’t hurry. The onions have to turn a dark brown. Then add a thinly sliced cabbage (plus butter, olive oil and lots of garlic). Fry a lot of bacon until crisp (reserve the melted bacon fat). Keep cooking until the cabbage is soft and lightly browned. Meanwhile, have a pot of water boiling. Cook pasta (HG likes a small shape like fiorelli or penne.) When cooked, add it to the onion/cabbage mix. Finally, add the crumbled bacon. Pour some bacon fat into the Haluski (this is not a weight watcher dish) and give it a vigorous mix with pepper and salt to taste. HG likes Haluski with a side of sour cream BSK gives it an Italian touch with a dusting of parmesan. Either way Haluski is a lush (and filling) meal.
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