Cavolo nero was a rather unknown vegetable to us. This recipe, however, persuaded us to give it a try. The refined taste of the cabbage in combination with the peppery taste of our olive oil has conquered our hearts (and bellies). Discover it for yourself.
- 500g cavolo nero
- 4 litres of water with 2 tbsp salt
- 3 garlic cloves, peeled
- 150 ml il circolo ‘extra vierge’ olive oil
- salt and pepper
- 500 g rigatoni
- Parmesan cheese, grated
- In a big pan cook 4 litres of water and add 2 tbsp salt.
- Peel the garlic cloves and add two cloves to the boiling water.
- Clean the cavolo nero by washing it and removing the stalks. Keep the leaves whole.
- Put the cavolo nero leaves in the boiling water. After 5 minutes remove it from the boiling water with a pair of pasta tongs.
Don’t drain the water, you can still use it for cooking the rigatoni)
- For the pesto: put the cavolo nero with the two garlic cloves in a blender. Add another garlic clove and puree this. S;owly pour in the olive oil so you get a dark green, rather liquid pesto.
- Season to taste with pepper and salt.
- Bring the pan with water to the boil again and cook the rigatoni according to the cooking time on the package(or 2-3 minutes less if you like your pasta ‘al dente’).
- Drain the rigatoni and place it in a bowl, add the cavolo nero pesto and combine.
- Before serving drizzle some olive oil onto the rigatoni with cavolo nero pesto, and some freshly grated Parmesan cheese .
Adapted recipe from: River Cafe Cookbook by Ruth Rogers & Rose Gray