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Orecchiette with cabbage

by Ada Parisi
14012 views 5 min read
Orecchiette al cavolo nero

Orecchiette with cabbage. A first light dish, healthy and really tasty, because garlic, oil, Onion, pepper and two anchovies are able to bring out the best taste of kale. What if I told you that you prepare well in 10 minutes? The cabbage, or Tuscan kale, It is one of my favorite winter vegetables. Its virtues are many and surely you already know: It is a concentrate of vitamins, antioxidants, minerals and one of the most powerful anti cancer naturally. Perfect in soups, how amazing SOUP OF BREAD, POTATOES AND BLACK CABBAGE and in soups, to me the cabbage like version also greatly PESTO WITH RAW DRIED FRUIT or simply Boiled with potatoes and rehearsed in a pan, and you can also found the VIDEO RECIPE on my YouTube channel.

Today I will propose a quick sauce for pasta, orecchiette for accuracy: just skip it and blanch in a pan, add cheese and fried bread and you have a dish fit for a king, I guarantee. Obviously, omitting the anchovies you will have a wonderful vegetarian dish of orecchiette with cabbage. I anticipated the pasta with black cabbage to My Profile Instagram and I decided to publish it here on the site because it has been very successful and many have asked doses and procedure (easy!), so try it and let me know!

Orecchiette al cavolo nero

PASTA WITH BLACK CABBAGE (easy recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

360 grams of orecchiette (or short pasta you prefer)

600 grams of kale

1 red pepper

2 cloves of garlic

a fresh spring onion or shallot

8 anchovy fillets in oil

salt and pepper, to taste

extra virgin olive oil, to taste

DOP grated pecorino, to taste

1 slice of bread casareccio

Procedure

Orecchiette with cabbage

To prepare the pasta with black cabbage you have to clean the cabbage pulling the leaves down to loosen it from the shank, which it is tough and fibrous. Lavarle con cura sotto l'acqua corrente e sbollentarle per 3-4 minuti in acqua leggermente salata. Drain and coarsely cut with a knife.

Pulire e tritare finemente l'aglio e la cipolla (o se preferite gettare l'aglio potete utilizzarlo in camicia). Put into a pan olive oil (Don't be stingy), l'aglio e il cipollotto fresco tritato. Heat over low heat and, when the oil starts to sizzle, add the pepper and anchovies. Brown, always on low heat, finché le acciughe non si saranno sciolte nell'olio caldo, then add the cabbage. Cook for a few minutes, so the cabbage is insaporisca.

Finely chop the bread (you can also whip with a mixer) and skip it in a pan with a drizzle of extra virgin olive oil.

Boil the pasta in salted water and drain it al dente, setting aside some of the cooking water. Skip the orecchiette with black cabbage sauce, adding as much cooking water as needed, quindi mantecare con un po' di pecorino grattugiato. Servire immediatamente le orecchiette con il cavolo nero guarnendo il piatto con un altro po' di pecorino grattugiato e le briciole di pane fritto. Bon appétit!

MATCHING: Straw yellow, scents of apricot, peach and citrus fruits. E' il Kerner, one of the Isarco Valley specialties: a chilled white wine, acidulo, bright and very pleasant. Abbiamo scelto quello prodotto dalla Cantina dell'Abbazia di Novacella, in South Tyrol, where the aromatic variety Kerner was introduced in the nineties. Try this recipe and we're sure you will not disappoint.

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4 comments

elisabetta corbetta 8 January 2019 - 08:47

Super tasty and very healthy.
Thanks
A big kiss

Reply
Ada Parisi 8 January 2019 - 10:35

…and above all easy to make

Reply
Paola Damiani 8 January 2019 - 07:37

What a show. You were always so good!

Reply
Ada Parisi 8 January 2019 - 10:35

hello Paola, Thanks. Dear

Reply

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