Tagliatelle with cavolo nero

Serves 4

Skye Gyngell
Sunday 06 December 2009 01:00 GMT
Comments
The cavolo nero creates a lovely green sauce that wraps itself round the pasta
The cavolo nero creates a lovely green sauce that wraps itself round the pasta

Cavolo nero or black cabbage is one of my favourite winter vegetables – but it does need attention to flavouring, so as not to taste too monotonous. Here I have puréed half and seasoned it with anchovies, butter and Parmesan before folding it through long strips of cooked cabbage to create a wonderful green sauce that wraps itself seductively around the pasta.

Serves 4

1 bunch of cavolo nero
A good pinch of sea salt
40g/11/2oz unsalted butter
2 tbsp grassy flavoured extra-virgin olive oil
3 good-quality anchovies, such as Ortiz
3 cloves of garlic
75g/3oz grated Parmesan

Rinse the cabbage well to remove any dirt. Strip the dark fibrous leaves from their stalks and discard the stalks. Boil a large pot of well-salted water, plunge in the leaves and cook for five minutes. Remove and drain. Separate the cooked cabbage in half. Place one half in a bowl and the other in a food processor along with the butter, oil, anchovies, garlic and Parmesan and purée until smooth. Remove and spoon into the bowl, stirring well through the cooked cabbage. Serve with tagliatelle.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in