March 4, 2013 by dgarnett2013
Conchiglie al Cavolo Nero: River Cafe Cook Book by Rose Gray and Ruth Rogers (blue book).
- 900g cavolo nero
- salt and black pepper
- 300ml double cream
- 7 garlic cloves, peeled
- 3 tabs extra virgin olive oil
- 2 – 3 dried chillies, depending on how hot you like your pasta, crumbled
- 150g Parmesan, freshly grated
- Conchiglie – enough to feed 6
Remove the tough central stalk from each leaf of cavolo nero and cut each leaf into three or four pieces. Blanch in boiling salted water for a few minutes only, until tender and bright green. Drain and dry.
Put the double cream and 5 whole garlic cloves into a small pan and simmer until the garlic is soft. Puree in a blender.
In a separate large pan, heat the olive oil and fry the remaining garlic, cut into thin slices, and the chilli. When the garlic has coloured, add the blanched cavolo nero, stir and season.
Pour in the cream and garlic puree, bring to the boil and cook for 5 mins until the cavolo nero is coated and the sauce has thickened. Add the parmesan.
Cook the pasta in generous amounts of boiling salted water, then drain thoroughly. Add to the sauce and mix well. Serve with extra parmesan.
Cavolo Nero always best eaten after a frost.