Tagliolini with black kale
You can imagine how much I love cooking, but I need to say that some days can be challenging even to me.
We are currently 5 in this home. Everyone has lunch and dinner in and everyone has personal needs.
Few vegs, lots of vegs, very few meat (me!), pasta cooked “al dente”, pasta extra cooked (not me!).
Believe me, I have the worst food critics here, in my home.
That’s the reason way when I receive bad comments “because there are too much greens in my dish” I started to answer “leave a bad review on tripadvisor”
It’s my version for “this home it’s not a restaurant”.
Some days I have the chance to spent a couple of hours alone in my kitchen, without TV, without teachers speaking from the Ipad, nobody calling me in ANY moment for ANY reason.
In this case I come back to enjoy again the time spent on cooking.
This dish Tagliolini with black kale born in that kind of unusual moment and I love it because encloses everything I profess in cooking.
Love and care. While you knead the dough welcomes feelings and transforms them. It’s a sort of therapy, It’s my therapy.
Being creative in using leftovers and avoid any waste. Half packet of buckwheat flour coming from another recipes has been the starting point of this pasta.
The buckwheat is naturally without gluten, so I mixed it with Italian 00 flour to knead this thinly tagliolini.
The seasonality as guide and inspiration. In this period, at the farmers market, it’s easy to find bunches of tender baby leaves of cavolo nero. They are delicious in many ways: raw in salads, sautéed with garlic and chilli, in soups and creams.
Matching several consistency in the same dish like the smooth pecorino cream and the crunchy hazelnuts.
The result is nourish and tasty dish, plenty with carbs, protein, vitamins and the right amount of fat.
Yes, someone here had something to say about “lots of greens in there”, but you already know my answer!
Buckwheat flour tagliolini with black kale and pecorino cream
For the pasta dough: 150 g. Italian 00 flour – 150 g. buckwheat flour – 3 eggs
For the condiment: 500 g. black kale – 2 garlic cloves – 4 tablespoons extra virgin olive oil – salt, pepper – 200 g. full fat milk – one heaped teaspoon corn starch – 100 g. mature pecorino cheese, grated
One tablespoon whole toasted hazelnuts.
For the pasta dough: sift and mix both flours and pour on a wooden board or into a large bowl. Make a well in the centre and crack the eggs. Whisk with a fork, incorporating flour a little bit at the time.
Once you have big crumbles start kneading with your hands gently, until you will obtain and elastic and smooth dough.
Wrap the dough into the clingfilm and let it rest for about 30 minutes.
If you use the pasta machine divide the dough in 2 parts. Wrap one in the clingfilm again and flat the other one with your palm, dusting with some 00 flour.
Set the pasta machine to widest setting and roll out the dough. Fold and repeat for a couple of times, always at the widest setting.
Once you have a silky sheet of dough you can start rolling the dough through the setting, doing from the widest to the narrowest , this time stretching just one time for each setting and dusting with flour if necessary.
Once you have stretched the pasta enough – about 1,5/2 mm – cut the rectangles in half and cut the pasta using the tagliolini attachment.
Fill a pasta pot with plenty water and bring to the boil.
Wash the cavolo nero under the running water. Cut out the thick stalks ( a used them for a soup)
Once the water is boiling add one tablespoons of fine sea salt and the cavolo nero. Boil for ten minutes or until tender.
Drain the vegetables, reserving the water – we will cook the tagliolini in there.
Once the cavolo nero its cold, squeeze it gently and chop roughly.
Peel and slice the garlic and set aside.
In a large sauté pan heat at low flame 4 tablespoons extra virgin olive oil. Add the garlic and cook for one minute without turning it to the brown.
Add the cavolo nero , a pinch of salt and pepper and let it cook for 10 minutes.
In a sauce pot pour the milk, add the corn starch and stir until melted. Bring the milk to the boil at low heat, then turn the flame off and add the grated cheese.
Stir until the cheese will be melted, add a pinch of fresh grounded pepper and taste the sauce – maybe you will need a pinch of salt, depending by the cheese. Set aside
Chop the hazelnuts and set aside
Bring again the water where we cooked the cavolo nero to the boil.
Add the tagliatelle, stir to separate well the pasta and cook for one minutes.
Turn on the flame under the sauté pan.
Transfer the tagliolini into the pan without drain to much, the pasta needs to be moisty.
Stir the tagliolini and shake the pan for a couple of minutes, adding some more water if necessary.
Warm up the pecorino sauce if needed.
Place two tablespoons of pecorino cream on the dish bottom, pour the pasta and finish with hazelnuts, fresh grounded black pepper and a drizzle of extra virgin olive oil.
Tagliolini with black kale
If you desire to try another dish with the black kale you can find my Tuscan ribollita recipe here
Another great combination of “greens” and fresh pasta here