Name: Cavolo nero and Fontina penne
Yield: 4
Ingredients: 2 tbsp olive oil; 2 leeks, thinly sliced; 2 garlic cloves, finely chopped; 1 sebago potato, diced; 750 ml chicken stock (3 cups); 3 thyme sprigs; 120 gm cavolo nero (about ½ bunch), coarsely torn; 400 gm spelt penne (see note); 160 gm Fontina, diced; 100 gm parmesan, finely grated, plus extra to serve; 50 gm butter, coarsely chopped

This dish is based on the classic Italian Alpine dish pizzoccheri, which is traditionally made with buckwheat pasta. As buckwheat pasta isn’t readily available, we’ve substituted spelt pasta, because it has a similar nuttiness that works well in this hearty dish.

Ingredients

2 tbsp olive oil

2 leeks, thinly sliced

2 garlic cloves, finely chopped

1 sebago potato, diced

750 ml chicken stock (3 cups)

3 thyme sprigs

120 gm cavolo nero (about ½ bunch), coarsely torn

400 gm spelt penne (see note)

160 gm Fontina, diced

100 gm parmesan, finely grated, plus extra to serve

50 gm butter, coarsely chopped

Method

Main

1.Heat oil in a saucepan over medium-high heat, add leek, garlic and potato and stir occasionally until leek is tender (3-4 minutes), add stock and thyme, bring to the boil and cook until potato is tender (6-8 minutes). Add cavolo nero and simmer until tender (3-4 minutes), then season to taste.

2.Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes), drain and return to pan.

3.Add cavolo nero mixture, cheeses and butter to pasta, toss to combine and serve hot, scattered with extra parmesan.

Spelt pasta is available from select delicatessens.
This recipe is from the May 2011 issue of
.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Styling by Jason Grant

Ingredients

Method

Main

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