Stracci with cavolo nero and garlic

AT A GLANCE

  • Serves 4 people

  • 4 garlic cloves
  • 1 long red chilli, halved lengthways, seeds removed
  • 300 gm cavolo nero (about 3 bunches), trimmed
  • 250 ml (1 cup) extra-virgin olive oil
  • To serve: finely grated pecorino
  •  
  • Stracci
  • 1 quantity egg-yolk pasta dough
  • For dusting: fine semolina
01   For stracci, cut pasta sheets into 10cm squares. Set aside on a tray dusted with semolina.
02   Blanch garlic and chilli in boiling salted water until tender (4-5 minutes), remove with a slotted spoon and set aside. Blanch cavolo nero until tender (1-2 minutes), drain well, reserving 2 tbsp cooking water. Process cavolo nero with garlic, chilli and reserved cooking water in a food processor until a thick paste forms. Stir through oil, season to taste and keep warm.
03   Meanwhile, cook pasta in boiling salted water until al dente (2-3 minutes), drain and toss through cavolo nero mixture. Season to taste, scatter with pecorino and serve hot.

Topics:

MAIN, CAVOLO NERO, CHILLIES, PASTA, ITALIAN, GARLIC, WINTER

Recipe:

GOURMET FOOD TEAM

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

FEATURED IN

May 2010

May 2010

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