pasta with cavolo nero, ricotta and pancetta
Can you believe that now you can buy cavolo nero (literally: black cabbage) here in the North of England? For those who don’t know what it is: it’s a cabbage with a longish, knobbly, blackish sort of leaf, very common in Tuscany. I confess I had never cooked with it before but apparently it’s packed full of minerals and vitamins and really good for you. I made this simple pasta dish not so long ago and was really quite pleased with it. Mind you, I made the mistake of not getting rid of the woody stalk which of the cabbage which was rather hard and chewy. Next time I would only use the leaves. I found the recipe on the Giallo zafferano blog. Continue reading ‘Pasta with cavolo nero, ricotta and pancetta’
Commenti recenti