Cavolo Nero Pasta - Cooking with Julia Busuttil Nishimura
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- Опубліковано 16 жов 2024
- Find more recipes in my cookbook 'A Year of Simple Family Food' here www.panmacmill....
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Cavolo Nero Pasta
Serves 4
Ingredients:
1 bunch cavolo nero, leaves only
5 cloves garlic, peeled and left whole
150ml extra virgin olive oil, plus extra to serve
200g fresh full fat ricotta
400g paccheri or other pasta of your choice
Salt and pepper
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ABOUT JULIA
Julia Busuttil Nishimura is a cook and author. Her work celebrates simple ingredients, seasonal produce and the joys of coming together at the table. She is the author of two cookbooks, Ostro and A Year of Simple Family Food. Julia lives in Melbourne, Australia and is a regular contributor to publications such as The Design Files, Country Style Magazine, ABC and Good Food.
Just made this and had to have two bowls! I followed verbatim except for adding some lemon zest to the blended sauce. Absolutely delicious, thanks Julia! 🙌
Just made this and it's beautiful! Thank you lovely Julia!
Ah so glad!!!
Lovely, thank you :)
Does anyone have experience with how this keeps over night? I’m having friends over for lunch tomorrow and want to make the sauce ahead of time, but i’m a bit worried that the colour will fade and become muddy.
Looks incredible, Julia! Thank you for sharing.
Love it! I'm going to make that on the weekend as I have some cavelo nero that needs using up, perfect for that.
Perfect timing!!!
Yum! Trying this tonight looks amazing.
Yay! Hope you enjoyed it!
Oh wow!! I can’t wait to make this. Thank you so much, you are so amazing!!
Aww thank you! I hope you enjoy!!
looks divine xxx
Thanks, Julia! It seems like, yet I am not entirely sure: Do I put the garlic into the mixer too or do I have to separate it from the cavelo nero after cooking?
Could you list where you got or the brand name of the strainer bowl and the olive oil jar? I love your pasta recipes. Any chance you will be making more videos featuring pasta and sauces?
Of course. The strainer and bowl are from Muji! The Olive oil jar is called 'Marquina Oil 1961' :)
What would be a good protein to add to this?
Where do you get your ricotta?!
I love 'That's Amore' Ricotta :)
So I wouldn't boil the kale. I did and it ended up too watery. If you have a strong enough blender just wash it and throw it right in