They’re one of the most satisfying shapes of pasta to eat, in my opinion, because you can scoop up whatever sauce you’ve made to go with them so perfectly! They’re also quite straightforward to make and freeze very well, meaning you can make a bigger batch and just boil them wherever you feel like having some again.
For 2 people
200g durum wheat flour (semola di grano duro rimacinata)
Water (1 cup more or less. You might end up using more or less!)
For the cime di rapa sauce:
500g cime di rapa (turnip tips, turnip greens or broccoli work too)
4 canned anchovies in olive oil
3 garlic clove
We all love pesto, but unfortunately store-bought ones just don't taste good—and basil is only in season for a few months per year. Cavolo Nero (aka Kale) is the perfect substitute.
Makes 1 jar (roughly 4 servings)
10 kale leaves
extra virgin olive oil
1 handful of pine leaves
1 garlic clove
4 tablespoons of grated parmigiano
200g stracciatella cheese (optional)
1. Dice the kale leaves, rinse them and spread them out to dry. Then place them in a bowl with the pine leaves, 2 tablespoons of olive oil and garlic. Blend
2. If the pesto isn't smooth enough, add more olive oil.
3. Once you've reached the desired consistency add the grated parmigiano and mix well.
4. Bring a pot of water to boil, add the pasta and cook according to packet instructions.
5. Place the desired amount of pesto in a serving bowl and add 2 tablespoons of cooking water, mix well (makes the sauce creamier).
6. Drain the pasta, place it in the bowl and toss it with the pesto. Add a few pine nuts on top.
7. Serve the pasta and add a tablespoon of stracciatella on each plate.