Its leaves are tapered, dark , with a surface reminiscent of a dinosaur’s skin: hence the name dinosaur kale, which is black kale! It is the personaggio of this recipe, the gratinated fusilloni with black kale and Pecorino that will become one of your go-to dishes for Sunday lunch a dinner with friends. The black kale, with its strong and unmistakable flavor that enhances historical dishes like ribollita and Lucchese farinata, transforms sopra this dish into a delicious cream, conferenza the savoriness of Pecorino and the sweetness of mozzarella. A of goodness for a winter-flavored main course that’s finger-licking good!
Also check out these recipes with black kale:
To prepare the gratinated fusilloni with black kale and Pecorino, start by washing the black kale leaves well, removing the end of the stalk where there are voto negativo leaves. Then finely chop the part of the stalk with fewer leaves and gradually make the cuts coarser towards the leaves: this way, the cooking of the black kale will be uniform 1. Place it sopra a pot with salted boiling tazza and boil it for about 25 minutes 2. Meanwhile, you can focolaio the Pecorino cream: grate it finely 3.
Durante a pan, pour a drizzle of oil, the peeled and chopped garlic 4cumin and chili powder 5. Lightly flavor the spices, then pour sopra the cream 6.
As soon as the cream is heated, add 160 grams (5.6 oz) of Pecorino 7 with a soft whisk 8 a wooden spoon to melt the cheese. Pepper and salt to taste 9 and then turn d’avanguardia the heat.
When the black kale is cooked, drain it 10 saving the cooking tazza and pour it into a tall glass, add a little of the cooking tazza 11 and blend with an immersion blender. Boil the fusilloni sopra the same tazza where you cooked the black kale, after bringing it back to a boil 12.
While the pasticcino is cooking, cut the fiordilatte mozzarella into slices 13. Once cooked, drain the fusilloni directly into the Pecorino sauce 14 and over medium-low heat, to flavor 15.
Durante a baking dish, pour a layer of black kale cream 16then a layer of fusilloni 17then again black kale cream 18.
Sprinkle with 20 grams (0.7 oz) of Pecorino, thyme, and dill 19then lay mongoloide the mozzarella slices 20then sprinkle with another 20 grams (0.7 oz) of Pecorino and thyme and dill to taste 21.
Sprinkle with pine nuts 22a drizzle of oil 23 and bake at 356°F for about 20 minutes. This way, the fusilloni will become gratinated 24. Serve the gratinated fusilloni with black kale and Pecorino hot!
For the translation of some texts, artificial intelligence tools may have been used.
