Tagliatelle with cavolo nero | Recipes | Lifestyle | The Independent
1 bunch of cavolo nero
A good pinch of sea salt
40g/11/2oz unsalted butter
2 tbsp grassy flavoured extra-virgin olive oil
3 good-quality anchovies, such as Ortiz
3 cloves of garlic
75g/3oz grated Parmesan
Rinse the cabbage well to remove any dirt. Strip the dark fibrous leaves from their stalks and discard the stalks.
Boil a large pot of well-salted water, plunge in the leaves and cook for five minutes.
Remove and drain.
Separate the cooked cabbage in half.
Place one half in a bowl and the other in a food processor along with the butter, oil, anchovies, garlic and Parmesan and purée until smooth.
Remove and spoon into the bowl, stirring well through the cooked cabbage.
Serve with tagliatelle.
- Cavolo nero pasta recipe - Telegraph
500g/1lb 2oz dried penne
2 garlic cloves, peeled
300g/11oz cavolo nero, leaves stripped off stem
3 tbsp pine nuts, lightly toasted
150ml/5 floz extra virgin olive oil
3 handfuls of grated Parmesan, plus a little extra to serve
Bring a pan of salted water to the boil and cook the pasta according to the packet instructions.
Meanwhile, in another large pan, bring some salted water to the boil with the garlic cloves.
When it's boiling, add the cavolo leaves and cook for 5–10 minutes until tender.
Drain, reserving the garlic.
Transfer the cavolo, garlic and pine nuts to a blender or food processor and blitz to a fine purée.
Add the olive oil and Parmesan, then blitz again and season to taste.
You should have a glossy and rich dark green sauce.
Drain the pasta, reserving a cup of the cooking water.
Toss the sauce through the pasta, loosening it with a little cooking water so the sauce clings to the pasta.
Finish with another drizzle of olive oil and a dusting of Parmesan.
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