Orecchiette al Cavolo Nero - Black Cabbage Orecchiette

Cavolo nero is a typical winter ingredient from Tuscany, today available in any London vegetable market and supermarket. 


Usually cooked in soups, such as the Tuscan ribollita, cavolo nero inspires new creations with its powerful personality. I love its beautiful colour and shape along with its strong flavour.

In this pasta sauce, the delicate courgettes sweeten the pungent cavolo nero, which gives the dish a deep green colour.

Orecchiette al Cavolo Nero - Black Cabbage Orecchiette

350 g orecchiette pasta
1 banana shallot, very finely sliced
400 g white courgettes, finely sliced
250 g cavolo nero leaves
30 g pecorino cheese, freshly grated
Sea salt and black pepper
Extra virgin oil 

Serves 4 to 5
Preparation time: 15 minutes
Cooking time: 25 minutes

1. In a large frying pan, heat 2 tablespoons of oil and sauté the shallot with a pinch of salt on low heat until translucent, for 10 minutes. 
2. Increase the heat, add the courgettes and cook until soften and slightly golden, for about 10 minutes. Stir continuously. Adjust the seasoning. Keep warm. 
3. In a pan, boil the cavolo nero in little salted water for 10 minutes. Drain, reserving the cooking liquid and chop. 
4. Place the cavolo nero into a blender along with100 ml of its cooking water and 2 tablespoons of oil. Blend into a smooth paste, pour into a serving dish and combine with 20 g of pecorino. 
5. Cook pasta al dente in a large pot of boiling, salted water. Drain and put pasta in the cavolo nero mixture. Toss to coat. Stir in the courgettes and serve at once with a sprinkle of pecorino.