Jamie Oliver's Super Green Spaghetti
https://food52.com/recipes/80469-jamie-oliver-s-super-green-spaghetti
Note that this is only for 5 oz.
5 ounces dried spaghetti
4 cloves of garlic
7 ounces cavolo nero (also known as Tuscan kale, lacinato kale, or dinosaur kale)
1 ounce Parmesan cheese
1 ounce ricotta cheese
Directions
Cook the pasta in a pan of boiling salted water according to the package instructions. Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes. Pour 1½ tablespoons of extra virgin olive oil into a blender, then finely grate in the Parmesan. Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper. Drain the pasta, reserving a cupful of cooking water. Return the pasta to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates. Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.
Subscribe to:
Post Comments (Atom)
-
America's Test Kitchen's Red Beans and Rice, New Orleans-Style NOTE: long soaking time and long (up to 90 minutes) cooking time. M...
-
2 cups black beans, 4 cups water, 1.5 tsp salt, seasonings (see below), 45 minutes at high pressure with 20 minutes natural release. For s...
-
Kenji's Cheesy Broccoli or Cauliflower Casserole From Kenji's book The Food Lab Was well received at Thanksgiving 2018 Serves ...
No comments:
Post a Comment