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Tuesday, January 10, 2017

Pasta with Cavolo nero & garlic cream sauce by Monty Don.

450g cavolo nero
6 plump cloves of mild garlic
300 ml dble cream ( we used creme fraiche cos I actually prefer it)
1 tbs Extra virgin olive oil
50g freshly grated Parmesan cheese (+ extra for serving)
Sea salt + pepper

NOTE: I mixed curly kale+cavolo nero+sweet potato.

Strip out the middle rib of the cavolo nero & discard
Blanch in boiling salted water for 5 mins, then drain well
Peel the garlic cloves, prick them with a fork, but leave whole, & put in a pan with the cream & creme fraiche).
Bring to the boil & simmer for 10 mins.
If you want a mild sauce, remove the garlic (I didn't)
Now put the cavolo nero + the cream mixture in the food processor - blend tll you have a pale green sauce with dark green flecks.
Return to the pan to warm through, then add the Parmesan & the oil.
Mix cooked pasta into the sauce to coat it well & serve with extra Parmesan to sprinkle over.

Verdict: delicious!

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