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!
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
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. Wash them carefully under running water and blanch them for 3-4 minutes in slightly salted water. Drain and coarsely cut with a knife.
Clean and finely chop the garlic and onion (or if you prefer to throw garlic you can use it in a shirt). Put into a pan olive oil (Don't be stingy), garlic and chopped fresh onion. Heat over low heat and, when the oil starts to sizzle, add the pepper and anchovies. Brown, always on low heat, until the anchovies have dissolved in hot oil, 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, then stir with a little' grated pecorino cheese. Immediately serve the orecchiette with black cabbage garnishing the dish with another bit of grated pecorino cheese and crumbs of fried bread. Bon appétit!
MATCHING: Straw yellow, scents of apricot, peach and citrus fruits. It's the Kerner, one of the Isarco Valley specialties: a chilled white wine, acidulo, bright and very pleasant. We chose the one produced by the Cellar of the Abbey of 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.