Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being[/b]

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More goodies for the Thanksgiving table with this gem from !

* Black Italian cabbage, better known as Tuscan or Dinosaur kale, is an Italian variety botanically known as Brassica oleracea var. acephala. It is referred to as Lacinato kale as well as Cavolo Nero, the Italian name which literally translates to “Black cabbage.” The heirloom variety is found in the Tuscan region of Italy and is popular in restaurants in the United Kingdom and the United States.

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Here is a very simple but tasty Italian dish, black cabbage, has ancient roots, cabbage (not only black cabbage, but all cabbage species in general) has been cultivated for over 2000 years.

They have been the most widely consumed vegetable throughout Europe for centuries, thanks to their climatic adaptability.

Kale (Brassica oleracea L), in particular, is supposedly derived from a native wild cabbage: like the other varieties, this vegetable grows well in temperate zones, but its great resistance to harsher climates is known to all.

Kale was already well known even in the ancient Rome of Cato and Pliny the Elder, authors who mentioned it in their works using the Latin term brassica, from which it also takes its scientific name.

This dish is of Tuscan origin, but its origins are lost in the mists of time and most likely of peasant origin that nevertheless very contemporary

Ingredients:

Fusilli Bucati Corti 320 g - https://www.the-pasta-project.com/fusilli-bucati/
Black cabbage 250 g
Extra virgin olive oil 40 g
Salt to taste
Garlic 1 clove
Dried chili pepper 1
Chili powder to taste
Tuscan Pecorino cheese, slightly aged 100 g

Preparation:

To prepare pasta with black cabbage, first place a pan full of salted water on the stove and bring it to the boil. Remove the cabbage leaves and wash them under running water, remove the final part of the stem and cut the leaves into small pieces. Pour the cabbage leaves into the pan with the boiling water and let it boil for 10 minutes.

Grate the Pecorino with a large mesh grater since the cheese is quite soft. After 10 minutes of cooking the cabbage, pour the pasta into the same cooking water as the black cabbage and continue cooking together. In the meantime, take care of the soffritto, thinly slice a peeled clove of garlic (if you prefer, you can leave the garlic whole and remove it after flavouring the oil).

Heat the oil in a pan, add the sliced garlic and the whole dried chili pepper, let it flavour for a few minutes (if you prefer you can then remove the whole dried chili pepper). When the pasta is al dente, drain it together with the cabbage and transfer it directly to the pan with the soffritto. Season with salt if necessary

and flavored with chili powder sauté the pasta in a pan, then turn off the heat, season with the Tuscan Pecorino, mix and serve your pasta with black cabbage very hot.