Green Leaf and Pork Pasta
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 10 cups fresh Kale (or spring cabbage)
- 2 cloves garlic cloves (peeled and finely chopped)
- 1 onion (peeled and finely diced)
- 1 ½ cups Beef stock
- cold-pressed olive oil
- 8 slices Parma ham
- 8 cups Penne
- salt
- freshly ground peppers
- 1 cup Parmigiano Reggiano (freshly grated)
Preparation steps
1.
BLANCH THE KALE
2.
Remove the tough ribs from the kale or cabbage leaves, wash and drain. Blanch in a large pan of boiling water for 2-3 minutes, then refresh in cold water, drain and squeeze out. You may need to do this in batches.
3.
SWEAT THE ONION AND GARLIC AND BRAISE THE KALE
4.
Heat 4 tbsp olive oil in a large pan, add the onion and garlic and sweat briefly over a medium heat. Add the kale and sweat briefly. Then add the stock, cover and braise for about 30 minutes. The liquid should have almost completely evaporated by the end of this time. Season to taste with salt and pepper. Leave to cool slightly.
5.
COOK THE PASTA
6.
Cook the pasta in plenty of boiling, salted water until al dente, then drain and mix with the kale immediately.
7.
SERVE
8.
Spoon onto plates, sprinkle generously with Parmesan and add 1-2 slices of Parma ham to each serving. Serve immediately. A fruity red wine goes well with this dish.
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