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Add a photoServings: 6
Ingredients
- 900 gm cavolo nero sea salt and freshly grnd black pepper
- 300 ml double cream
- 7 clv garlic peeled
- 3 Tbsp. extra virgin extra virgin olive oil
- 23 x dry chillies (depending on how warm you like the pasta) crumbled
- 150 gm parmesan freshly grated
- 250 gm conchiglie
Directions
- Remove the tough central stalk from each leaf of cavolo nero and cut each leaf into three or possibly four pcs.
- Blanch in boiling salted water for a few min only till tender and bright green.
- Drain and dry.
- Put the double cream and 5 whole garlic cloves into a pan and simmer till the garlic is soft. Puree in a blender.
- In a separate pan heat the extra virgin olive oil and fry the remaining garlic cut into thin slices and the chill).
- When the garlic has coloured add in the blanched cavolo nero stir and season.
- Pour in the cream and garlic puree bring to the boil and cook for 5 min till the cavolo nero is coated and the sauce has thickened.
- Add in the Parmesan.
- Cook the pasta in a generous amount of boiling salted water then drain thoroughly.
- Add in to the sauce and mix well.
- Cavolo nero has a strong unique flavour. The cavolo nero should have had itss first frost that affects the texture and intensifies the flavour.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 6 servings | |
| Calories 261 | |
| Calories from Fat 203 | 78% |
| Total Fat 23.02g | 29% |
| Saturated Fat 11.13g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 421mg | 18% |
| Potassium 97mg | 3% |
| Total Carbs 3.67g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.3g | 0% |
| Protein 10.5g | 17% |
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