Stracci with cavolo nero and garlic


You'll need

4 garlic cloves 1 long red chilli, halved lengthways, seeds removed 300 gm cavolo nero (about 3 bunches), trimmed 250 ml (1 cup) extra-virgin olive oil To serve: finely grated pecorino   Stracci 1 quantity egg-yolk pasta dough For dusting: fine semolina

Method

  • 01
  • For stracci, cut pasta sheets into 10cm squares. Set aside on a tray dusted with semolina.
  • 02
  • Blanch garlic and chilli in boiling salted water until tender (4-5 minutes), remove with a slotted spoon and set aside. Blanch cavolo nero until tender (1-2 minutes), drain well, reserving 2 tbsp cooking water. Process cavolo nero with garlic, chilli and reserved cooking water in a food processor until a thick paste forms. Stir through oil, season to taste and keep warm.
  • 03
  • Meanwhile, cook pasta in boiling salted water until al dente (2-3 minutes), drain and toss through cavolo nero mixture. Season to taste, scatter with pecorino and serve hot.

At A Glance

  • Serves 4 people
GT
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At A Glance

  • Serves 4 people

Featured in

May 2010

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