Recipe by Joe Woodhouse + photography by Alice Bennett
Serves 4
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
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
Smoked Paprika
Spenwood, Pecorino or parmesan
Bag of Conchigliette, or use up the ends of all shapes
Method
Method
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.
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.
Add the pasta to well salted boiling water. Cook for 5 minutes.
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.
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.
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.
Serve the pot at the table with chilli flakes, paprika and cheese on the side for people to add.
An extra drizzle of oil is always welcome.
An extra drizzle of oil is always welcome.
