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Conchiglie al Cavolo Nero

We’ve made this a couple times recently as  Cavolo Nero is around and we keep on being drawn to it. Especially as we’re starting to tire of root veg and looking forward to all the treats that will come with Spring.

The dish is  creamy and cheesy, with load of garlic and iron rich Cavolo Nero. Fairly rich for a main course in our opinion but absolutely perfect served in small starter portions.

If it suits you can blanch and dry the Cavolo nero and make the garlic puree in advance which leaves very little to do to get the dish on the table.

Wine suggestion: An old favourite came to the rescue here in the form of the Sartarelli Verdicchio dei Castelli di Jesi Classico Superiore “Tralivio” which has a great weight but also a freshness and vibrant texture. The flavour of the food isn’t shy, so make sure whatever you choose has enough body to cope.

Conchiglie al Cavolo Nero – serves 6 as a starter

  • 900g Cavolo Nero
  • 300ml double cream
  • 7 garlic cloves, peeled
  • 3 tbsp extra virgin olive oil
  • 2-3 dried chillies, crumbled or 2 tsp chilli flakes (adjust to your heat preference)
  • 150g Parmesan, freshly grated
  • 250g conchiglie or other shell-shaped pasta

Remove the central stalk from the Cavelo Nero leaves and cut each one into 3 or 4 pieces. Blanch the leaves in boiling salted water for 3 minutes by which time they should be tender and bright green. Drain and dry in a clean tea towel.

Put the double cream and 5 of the whole garlic cloves into a pan and simmer until the garlic is soft, about 15 minutes. Purée in a blender.

In a separate pan, heat the olive oil and fry the remaining 2 garlic cloves, cut into thin slices, and the chilli. When the garlic has coloured, add the blanched Cavolo Nero, stir & season. Pour in the cream and garlic purée, bring to the boil, and cook for 5 minutes until the Cavolo Nero is coated and the sauce has thickened. Add the Parmesan.

Meanwhile, cook the pasta in plenty of boiling salted water, then drain well before mixing well with the sauce.

(Original recipe from The River Cafe Cookbook by Rose Gray & Ruth Rogers, Ebury Press, 1995.)

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