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Farfalle (pasta) with Black Cabbage
Written by The River Cafe Cookbook on
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Comments: 0
Ingredients
1.1kg black cabbage leaves
4 garlic cloves, peeled
250ml extra virgin olive oil
300g farfalle parmesan
freshly grated sea salt
freshly ground pepper
Cooking Instructions
Serves 3-4 Remove the stalks of the black cabbage leaves. Blanch the leaves in a generous amount of boiling salted water along with 2 cloves of garlic for a few minutes only. Drain well. put the blanched garlic and the black cabbage into the food processor and pulse-chop to a fairly coarse puree. In the last couple of seconds, pour into the processor about 75 ml of the oil. This makes a fairly liquid, dark green puree. Crush the remaining garlic cloves with a teaspoon of salt and stir into the puree, along with a further 75 ml of olive oil. Season to taste with salt and pepper. Meanwhile, cook the farfalle in a generous amount of boiling salted water, then drain thoroughly. Put the pasta into the sauce and stir until each piece is thickly coated. Pour in the remaining olive oil and serve with parmesan.
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The River Cafe Cookbook
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