Indulge in a Tuscan staple ingredient that is being increasingly embraced on our shores, the cavolo nero.
Ingredients
- 1 bunch cavolo nero (see note)
- 1/2 cup (125ml) extra virgin olive oil
- 2 garlic cloves, finely chopped
- 2 long red chillies, seeds removed, finely chopped
- 3 anchovy fillets in oil, drained
- 500g orecchiette pasta
- Finely grated parmesan, to serve
Method
- Step 1Blanch the cavolo nero in boiling, salted water for 1 minute. Drain, refresh and finely chop. Set aside.
- Step 2Place half the olive oil in a large frypan over medium-low heat. Add the garlic, chilli and anchovies and cook, stirring, for 1 minute or until fragrant and the anchovies have melted. Add the cavolo nero and 1 tablespoon olive oil, tossing to combine.
- Step 3Meanwhile, cook pasta in a large pan of boiling, salted water according to packet instructions. Just before the pasta is al dente, ladle 1/2 cup (125ml) pasta water into the frypan with the cavolo nero mixture. Drain the pasta, then add to the frypan. Increase heat to medium, then toss well for 1-2 minutes, making sure the cavolo nero mixture is evenly mixed through the pasta.
- Step 4Drizzle the pasta with the remaining 2 tablespoons olive oil, season with salt and pepper, then serve immediately topped with finely grated parmesan.
- Low sugar
Nutrition
2993 kj
Energy
31g
Fat Total
5g
Saturated Fat
6g
Fibre
16g
Protein
2mg
Cholesterol
351.12mg
Sodium
1g
Carbs (sugar)
89g
Carbs (total)
All nutrition values are per serve
Notes
Cavolo nero is Tuscan black cabbage, available from selected greengrocers; substitute silverbeet.
- Author: David Prior
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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