This is a recipe from Ben Tish, a chef who celebrates Sicilian food. I have changed it slightly by adding garlic to the sauce. It is such a quick and easy recipe and the colour of the sauce is spectacular. A lovely tomato and basil salad would be great on the side.
Serves 2
Ingredients
2-3 tbsp olive oil
1 slice of day old sourdough bread
4-5 leaves of cavolo nero. Remove tough central stem and roughly chop.
1 clove garlic, crushed (optional)
200g rigotoni (or any other pasta)
75g grated pecorino, finely grated
Method
Basically bring a large pan of water (about 2 litres) to the boil and throw in the chopped cavolo nero. Cook for about five minutes until the leaves are tender. Remove the cavolo nero from the pan of water. Keep the cooking water on the hob. Liquidise the cooked cavolo nero leaves with some crushed garlic and half the grated pecorino cheese. Season with pepper and salt. Put the sauce on one side but just take a minute to admire how brilliant green the sauce is.
Bring the reserved cooking water back to the boil and cook the rigatoni according to directions on packet (approximately 10 minutes). Meanwhile fry some torn up sourdough in olive oil. Drain the rigotoni when cooked, returning it to the pan with the gorgeous green cavolo nero and pecorino sauce. Finish the dish with crisp fried bread (pangrattato) and the remaining pecorino.
