Black cabbage risoni
January 3, 2023 by jonoandjules
We love the colour of this dish – a scrumptious bowl stuffed with goodness.
Wine suggestion: This requires a easy, earthy crimson like Morisfarms Mandriolo, a Sangiovese dominant wine from Maremma on the Tuscan coast. The Moris household has lived on their farm for over 300 years and their light care and natural strategy to winemaking stems from their love of the land. A considerate wine.
Black cabbage risoni – for two individuals
- handful of hazelnuts
- 150-200 g of black cabbage
- 4 tablespoons additional virgin olive oil, plus additional to serve
- garlic
- 2-3 anchovies in oil
- a pinch of chili flakes
- 700 ml home made hen or vegetable inventory
- ½ lemon
- 240g barley
- 2 tbsp mascarpone
- finely grated Parmesan cheese, to serve
Preheat the oven to 150C sizzling air.
Roast the hazelnuts within the oven for quarter-hour and put aside.
Strip the cavolo nero leaves from the stems, chop the leaves coarsely and rinse them with chilly water. Discard the powerful stems.
Place the oil, garlic and anchovies in a pan and warmth gently for a couple of minutes till the anchovies have melted. Add the chilli and prepare dinner for one more minute, stirring. Add the cavolo nero and prepare dinner for 3-4 minutes till simply wilted. Discard the garlic and switch to a blender. Add a touch of inventory and a squeeze of lemon juice and blend till clean.
Add the remainder of the inventory to the identical pan and convey to the boil. Add the orzo and scale back the warmth to low and prepare dinner for 6-7 minutes, stirring sometimes, till the inventory has been absorbed by the pasta, including a splash of water if it dries up too rapidly. Add the inexperienced puree and prepare dinner for one more 2 minutes – you are on the lookout for a risotto-type consistency. Finely grate the zest of ½ lemon and stir within the mascarpone. Style for style and add extra lemon juice if needed.
Serve with the toasted hazelnuts crumbled, some finely grated Parmesan cheese and an excellent drizzle of your finest olive oil.
(Unique Stagioni recipe by Olivia Cavalli, Pavillon, 2022.)
Posted in Meals, Italian, Pasta | Tagged Anchovies, Cavolo Nero, Cooking, Meals, Hazelnuts, Italian, Olivia Cavalli, Barley, Parmesan, Pasta, Recipe, Risoni di Cavolo Nero, Risoni pasta, Seasons | 1 remark