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This February Ben shares with us a dish he loves – a robust winter pasta dish: Rigatoni with Cavolo Nero, Pecorino and Pangrattato. The recipe is typically Sicilian in the way that nothing goes to waste. The pasta is cooked in the cabbage water for maximum taste and finished with my favourite fired bread crumbs (made from day old bread of course). It’s a frugal composition but much more than a sum of its parts!
500g rigatoni pasta
700g black cabbage- cavolo nero, any woody stalk removed and roughly chopped
100g pecorino- finely grated
Sea salt and extra virgin olive oil for cooking
1 slice of day old sourdough bread roughly chopped into a coarse crumb
– Fry the breadcrumbs in olive oil, over a medium heat until crisp and golden brown. Season with sea salt, drain and reserve.
– Place a medium pan of salted water over a high heat and bring to the boil.
– Plunge in the cabbage and cook for 5 minutes or so, on a rolling boil until tender. Immediately transfer to a blender with a ladle of the cooking liquor. Blend to a smooth thick deep-green puree, transfer to a large frying/saute pan and reserve.
– Now cook the pasta in the cabbage liquor until al dente and then transfer to the cabbage puree with a good lug of olive oil. Add half the pecorino. Turn on the heat and toss the pasta through with a ladle of the cooking liquor and coat the rigatoni.
– Divide out the pasta between bowls and top with the remaining pecorino and the fried breadcrumbs. Serve.
Meet the makers behind Neal`s Yard Dairy.
For over 40 years, our friends at Neal`s Yard Dairy have been championing British and Irish farmhouse cheese, working hand in hand with artisan producers to bring remarkable cheeses to the table.
Their dedication to craftsmanship and provenance reflects the same values we look for in every ingredient we serve.
Read the full story via the link in bio.
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