Italian
Fusilloni with Black Kale Cream and Chips
by Giallozafferano · 2.9M subscribers on YouTube
Creamy fusilloni with a crunchy touch of black kale chips: this winter first course has all the ingredients to become a favourite!
- Difficulty
- easy
Ingredients
8 items- 400 gFusilloni Grandi
- 300 gCavolo NeroAlso known as Tuscan kale or black kale
- Sweet PaprikaTo taste
- Extra Virgin Olive OilTo taste
- 100 gGrated CheesePecorino or Parmesan, grated
- Seed OilFor baking the chips, to taste
- SaltTo taste
- PepperTo taste
Method
- Clean the black kale and separate the leaves.
- Blanch 3/4 of the leaves in salted boiling water for a few minutes.
- Drain the blanched leaves and blend them with extra virgin olive oil, salt, pepper, and sweet paprika to obtain a smooth cream.
- Place the remaining leaves on a baking tray lined with parchment paper, drizzle with seed oil and season with sweet paprika. Bake at 180°C (350°F) until crispy.
- Cook the fusilloni pasta in boiling salted water according to package directions until al dente.
- In a large pan, combine the cooked pasta with the kale cream and finish cooking together, adding a little pasta water if needed.
- Serve the pasta on plates, top with a generous spoonful of kale cream, crispy kale chips, and grated cheese.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
