Not many vegetables are in season in January, but cavolo nero, black cabbage is one of them. I always struggled with how to cook it, but have now discovered that the trick is to blanche it in boiling water first. Mixed with lemon rind this is absolutely worthy of being blogged.
Takes 15 minutes. Serves 2.
Leaves of 1 head of cavolo nero cabbage
Rind of a lemon
4 cloves garlic
1/2 black truffle
Handful of grated strong cheddar
Spelt penne for two
Method
Bring a large pan of water to the boil. Cut the cavolo nero leaves from the stalk and plunge them into the boiling water for 2 minutes. Do not over-boil! Remove them and run them under cold water, then wring them out and chop them. I used scissors - the most underused implement in the kitchen.
Bring a large pan of water to the boil. Cut the cavolo nero leaves from the stalk and plunge them into the boiling water for 2 minutes. Do not over-boil! Remove them and run them under cold water, then wring them out and chop them. I used scissors - the most underused implement in the kitchen.
Bring the water back to the boil and cook the spelt pasta in it for around six minutes.
Meanwhile heat some olive oil in a frying pan and finely chop the garlic. Toss the garlic in the oil and immediately add the cabbage. Toss quickly together and grate the lemon rind, half truffle and cheese all into the pan. Toss again.
Drain the pasta and add a slug of extra virgin olive oil. Mix with the cabbage and serve.
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