Orecchiette with cabbage

Pasta 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 and in soups (try that terrific with potatoes, bread and black cabbage), I like even in version raw pesto with dried fruit or simply boiled with potatoes and retraced in the pan. 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!

PASTA WITH BLACK CABBAGE (easy recipe)

Print This
PORTIONS: 4 PREPARATION TIME: COOKING TIME:

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

PROCEEDINGS

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 thoroughly under running water and blanch for 3-4 minutes in lightly salted water. Drain and coarsely cut with a knife.

Clean and finely chop the garlic and onion (or if you prefer you can use it to throw garlic poached). Put into a pan olive oil (Don't be stingy), garlic and fresh chopped 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, putting aside a little’ of the cooking water. Skip the orecchiette with black cabbage sauce, adding as much cooking water as needed, then stir in a bit’ grated pecorino. Serve immediately orecchiette with black cabbage and garnish the dish with a little more’ grated pecorino cheese and fried bread crumbs. Bon appétit!

THE PAIRING: Straw yellow, scents of apricot, peach and citrus fruits. Is’ IL Kerner, one of the Isarco Valley specialties: a chilled white wine, acidulo, bright and very pleasant. We chose the one produced by the winery of the Abbey of Neustift, in South Tyrol, where the aromatic variety Kerner was introduced in the nineties. Try this recipe and we're sure you will not disappoint.

Take a look also ...

4 comments

elisabetta corbetta 8 January 2019 at 08:47

Super tasty and very healthy.
Thanks
A big kiss

Reply
Ada Parisi 8 January 2019 at 10:35

…and above all easy to make

Reply
Paola Damiani 8 January 2019 at 07:37

What a show. You were always so good!

Reply
Ada Parisi 8 January 2019 at 10:35

hello Paola, Thanks. Dear

Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.