Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Conchigliette
Greens & Conchigliette
Fennel, onion and leek cooked slowly in a lot of olive oil until sweet, then cavolo nero folded in. A use-up-the-bag sort of dish.
Caitlin Fitzpatrick
Feeds: 4
20 minutes
Ingredients
-
60g extra virgin olive oil, plus extra to serve
-
1 bulb fennel, diced
-
1 onion, peeled and diced
-
1 leek, diced
-
5 cloves garlic, peeled and sliced
-
200g Cavolo Nero, leaves stripped from ribs
- To serve
-
Chilli flakes
-
Smoked Paprika
-
Spenwood, Pecorino or parmesan
-
Bag of Conchigliette, or use up the ends of all shapes
Method
1
Add the oil to a large high sided frying pan. Followed by the fennel nd onion, with a good pinch of salt. Cook on a medium heat until softened, 7-10 minutes should do.
2
Add in the leek and garlic. Stop to combine. Finely slice the ribs of the Cavolo Nero and add in ass well. Cook for a further 5 minutes.
3
Add the pasta to well salted boiling water. Cook for 5 minutes.
4
Strain the pasta, reserving some water and add to the veg. Along wit the roughly torn leaves of the Cavolo Nero. Toss well to combine. Add a few ladles of pasta water.
5
Simmer for a further 2-3 minutes until the pasta is cooked but retains a little bite. It wants to be a bit broty. Add more water if needed.
6
Serve the pot at the table with chilli flakes, paprika and cheese on the side for people to add.
7
An extra drizzle of oil is always welcome.
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