Recipe & photography by Ed Barrow.
Ingredients
- 200g of cavolo nero, roughly chopped
- Large glug of dry white wine
- 1 clove of garlic, roughly chopped
- Few gratings of fresh nutmeg
- 100ml of chicken or vegetable stock
- 150g of Northern pasta Co Gigli
- 25g of salted butter
- 40g of fresh white breadcrumbs
- Large handful of fresh Parsley
- 30g of grated parmesan
Method
- Start by placing a large pan of well salted water on to boil for the pasta.
- Meanwhile, in a large sauté pan add a good splash of olive oil and place on a medium heat. Add the cavolo nero and fry for 3 minutes until it starts to wilt down. Then add the white wine and let this bubble and reduce by around half. Then add the garlic and nutmeg then turn the heat down and fry for a further couple of minutes until sizzling and fragrant. Then add the stock, season well with salt and pepper then turn the heat down to low and leave to gently simmer.
- Add the pasta to the boiling water and cook for 5 minutes until al-dente of according to the instructions on the packet.
- To make the pangrattato, add the butter to a small frying pan and place on a medium heat. Once the butter has melted and started foaming, let it caramelise and turn a darker brown. Once darkened in colour but not burnt, add the breadcrumbs and season with salt. Fry for 4-5 minutes, tossing or stirring regularly to ensure they don’t burn. Once golden brown and crispy remove from the pan and leave to one side.
- Whilst the pasta is cooking, finish the sauce by blending adding the fresh parsley then blend until smooth in a food processor or with a stick blender, adding a little splash of pasta water to loosen down slightly if needed. Once blended tip back into the pan.
- Drain the pasta once cooked and add to the pan with the sauce. Sprinkle over the Parmesan then toss together over a low heat for a minute or two until everything is combined. Divide between 2 bowls and then finish with a little drizzle of extra virgin olive oil and spoonful or two of the pangrattato over the top.
