Name: Stracci with cavolo nero and garlic
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 4 garlic cloves; 1 long red chilli, halved lengthways, seeds removed; 300 gm cavolo nero (about 3 bunches), trimmed; 250 ml extra-virgin olive oil (1 cup); To serve: finely grated pecorino; Stracci; 1 quantity egg-yolk pasta dough; For dusting: fine semolina

Stracci with cavolo nero and garlic

Australian Gourmet Traveller pasta recipe for stracci with cavolo nero and garlic.

Serves 4

Prep

30M

Cook

15M

Total

45M

Ingredients

4 garlic cloves

1 long red chilli, halved lengthways, seeds removed

300 gm cavolo nero (about 3 bunches), trimmed

250 ml extra-virgin olive oil (1 cup)

To serve: finely grated pecorino

Stracci

1 quantity egg-yolk pasta dough

For dusting: fine semolina

Method

Main

1.For stracci, cut pasta sheets into 10cm squares. Set aside on a tray dusted with semolina.

2.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.

3.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.

By Gourmet Food 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 and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Vanessa Austin