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Receta Conchiglie Al Cavolo Nero
by Global Cookbook

Conchiglie Al Cavolo Nero
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  Raciónes: 6

Ingredientes

  • 900 gm cavolo nero sea salt and freshly grnd black pepper
  • 300 ml double cream
  • 7 clv garlic peeled
  • 3 Tbsp. extra virgin extra virgin olive oil
  • 23 x dry chillies (depending on how warm you like the pasta) crumbled
  • 150 gm parmesan freshly grated
  • 250 gm conchiglie

Direcciones

  1. Remove the tough central stalk from each leaf of cavolo nero and cut each leaf into three or possibly four pcs.
  2. Blanch in boiling salted water for a few min only till tender and bright green.
  3. Drain and dry.
  4. Put the double cream and 5 whole garlic cloves into a pan and simmer till the garlic is soft. Puree in a blender.
  5. In a separate pan heat the extra virgin olive oil and fry the remaining garlic cut into thin slices and the chill).
  6. When the garlic has coloured add in the blanched cavolo nero stir and season.
  7. Pour in the cream and garlic puree bring to the boil and cook for 5 min till the cavolo nero is coated and the sauce has thickened.
  8. Add in the Parmesan.
  9. Cook the pasta in a generous amount of boiling salted water then drain thoroughly.
  10. Add in to the sauce and mix well.
  11. Cavolo nero has a strong unique flavour. The cavolo nero should have had itss first frost that affects the texture and intensifies the flavour.
  12. Serves 6