RECIPE: Cavolo Nero with Parmigiano Reggiano

To be served with your pasta of choice, this inexpensive dish makes the most of the earthiness of the cavolo nero paired with the savoury notes of Parmigiano Reggiano and anchovies

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Serves 4.


INGREDIENTS

800g Cavolo Nero, washed

200g Macaroni, or another small pasta variety

25g Unsalted Butter

Banana Shallot, finely chopped

Garlic Clove, finely sliced

50g Tin Anchovies, drained and finely-chopped

100ml Dry white wine

300ml Double Cream

100g Parmigiano Reggiano, finely-grated

1/8 Nutmeg, finely-grated

Salt & Pepper

Juice ½ Lemon


METHOD

Strip the cavolo nero leaves from their central rib and roughly chop. Boil in lightly salted water for 3 minutes, then drain, refresh in cold water and drain again.


Cook the pasta al dente according to the packet’s instructions. Drain when ready, reserving a mug of the pasta water.


Meanwhile, sauté the shallots in the butter until translucent, approx. 5 mins. Add the anchovies and garlic and turn the heat down to the lowest possible setting. Melt the anchovies into the butter for approx. 2 mins. Add the wine, raise the heat and reduce until the alcohol has evaporated, approx. 3 mins. Add the double cream, nutmeg, seasoning and half the Parmigiano Reggiano and continue to simmer.


Squeeze the water from the cavolo nero, add to the creamy mixture and combine thoroughly. Add in the cooked pasta and mix together gently. Remove from the heat, add the lemon juice, check for seasoning and add a little pasta water if the sauce needs loosening up.


Divide between four hot plates and sprinkle with the remaining Parmigiano Reggiano.

Parmigiano Reggiano, known as the ‘King of Cheeses’ , is one of the oldest and richest cheeses in the world. It is essentially still produced today as it was nine centuries ago, using the same ingredients (raw milk, rennet and salt), with the same craftsmanship and production technique that has undergone very few changes over the centuries


Thanks to the decision to keep a fully natural production process, this cheese is made without any additives. Parmigiano Reggiano is a Protected Designation of Origin (PDO) product, with distinctive characteristics and a tie to its area of origin, it is governed by strict specifications registered with the European Union, which protects both consumers and producers.


These recipes were created by Tastehead


Photographed and styled at Steve Lee Studios on behalf of the Consorzio del Parmigiano Reggiano.  


Twitter: @ParmesanUK

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