fettucine with cavolo nero

Really struggled on the blogging front this week. It wasn’t for the lack of trying, but the bug I’ve just shaken off has made any significant amount of time in front of the computer near impossible. Any time this week not spent in bed recovering or under a blanket on the sofa watching Iron Chef re-runs, have been spent eating comforting carb-laden meals like this glorious pasta laced with cavolo nero. The deep green bittersweet Tuscan kale is incredibly nutritious and wonderfully delicious, especially when happily paired with parmesan like it is in this recipe. Here, the vegetable is showcased beautifully in a sauce made by blitzing some of the cavolo nero leaves (the rest are left whole for taste and textural contrast) with anchovies and parmesan to create a creamy pesto-like sauce.

Fettucine with Cavolo Nero
(adapted from Skye Gyngell’s recipe for The Independent)
serves 2

1 bunch of cavolo nero
200g fresh egg fettucine
3 anchovies
45g (3 tbsp) unsalted butter
3 tbsp extra-virgin olive oil
2 cloves of garlic, crushed
75g (3oz) parmesan, freshly grated
freshly ground black pepper
sea salt

Wash the cavolo nero and separate the leaves, discarding the stalks. Cook the leaves in a large pot of boiling salted water until tender (about 5 minutes). Drain and set aside.

Heat some salted water in a separate pot for your pasta and cook until al dente according to packet instructions.

While the fettucine is cooking, blitz the anchovies, parmesan, butter and oil with a third of the cavolo nero in a blender or food processor until it resembles a smooth pesto. Season with sea salt and black pepper to taste.

Drain the hot cooked fettucine and toss immediately with the reserved cavolo nero leaves and blended sauce. Serve immediately while still warm (if your sauce or vegetables have cooled while waiting for the pasta to cook just heat on the stove briefly until warmed through).

Cavolo Nero on Foodista


~ by gourmettraveller on December 20, 2009.

15 Responses to “fettucine with cavolo nero”

  1. Interesting and unusal recipe, besides the green color is so beautiful!

  2. That looks such a delicious, healthy pasta.

  3. that does sound good, really good.

  4. It’s wintry cold where I am and your post with it’s enticing ‘carb-laden’ picture really warmed me up ;) LOVELY!

  5. Hopefully you are all healthy now! Great picture!

  6. This looks delicious! Hope you are feeling better!

  7. Wow! This looks amazing. I can’t wait to try it. Always looking for good recipes with Kale. : )

  8. The color really caught my eye. This looks so wonderful and comforting. Glad you are feeling better!

  9. Thanks for the well wishes everyone (and for the FB #1)!

  10. Congrats on making the Top 9! I love kale but haven’t yet had the opportunity to try Tuscan kale…I’m sure it’s delicious. Your picture is incredible – the flavors almost jump right through the computer screen.

  11. Yes, it is a healthy dish. It is high in Vit A and Vit C and a good source of calcium and iron. It is also a surprisingly good source of protein (16g)(the whole-grain semolina, cheese and even kale contribute to its protein content) and –has 3 grams of fiber per serving! _Based on FoodProcessor nutritional analysis (note: I cut the serving size in half to reduce the calories and fat)
    The Nutrifit&Savvy Dietitian approves! : )

  12. Your photo is gorgeous!

  13. This looks both amazing and simple!

  14. This is tonight’s dinner with a couple of extra anchovies and Parmesan, and some sauteed mushrooms and onion…….

  15. Dubbious at first – more of a “traditionalista” and prefer my cavollo nero on a piece of toasted Tuscan bread with garlic and fresh pressed olive oil BUT this was one of the best expections to the rule I have ever experimented with. Absolutely delicious – thanks for sharing.


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