Black Cabbage Pasta with Basil Oil

Pasta with black cabbage and basil oil

With the arrival of autumn, we present you a seasonal recipe: our pasta with black cabbage and basil oil. Seasonal cuisine is a true tribute to nature and its cycles. Choosing fresh ingredients that respect seasonality not only ensures superior quality, but also allows you to respect the environment, following the natural course of crops. In autumn, one of the most versatile and appreciated vegetables is black cabbage , a cornerstone of Tuscan culinary tradition. This vegetable, with an intense and slightly bitter flavor, is the basis of rustic and tasty dishes such as ribollita and other typical Tuscan preparations.

In our pasta with black cabbage, this vegetable is the protagonist of a simple but refined dish, enriched by the use of extra virgin olive oil and special ingredients

Pasta al Cavolo Nero con Olio al Basilico
Adding a unique touch to our preparation will be the Basil Oil , an extraordinary condiment obtained by simultaneously pressing Sicilian Nocellara del Belice olives and fresh basil. This condiment will give the dish an unmistakable aroma and an enveloping flavor that pairs perfectly with the black cabbage, further enriching the sensory experience.

Ingredients for 2 people:

Procedure:

1. To prepare an excellent pasta with black cabbage, we start by cleaning the black cabbage by removing the central rib and keeping only the leaves. Bring a pot of salted water to the boil and cook the leaves for 2-3 minutes, just long enough to soften them.

2. Drain the leaves, keeping the cooking water, and transfer them to the glass of an immersion blender. Add the grated Parmigiano Reggiano and a pinch of salt. Blend everything until you obtain a smooth and homogeneous cream.

3. Bring the water from the black cabbage cooking to the boil again and use it to cook the fusilli. Cook the pasta until it is al dente.

4. While the pasta is cooking, heat a drizzle of Materia Prima extra virgin olive oil in a pan. Add a chopped clove of garlic and a chopped chili pepper (dry or fresh, as desired). Let it fry until the garlic is lightly golden.

5. Drain the pasta and pour it into the pan with oil, garlic and chili pepper. Add the black cabbage pesto and mix to combine everything well.

6. Plate and finish with a drizzle of Basil Oil . This oil will give a fresh and fragrant note that will further enrich the dish. Finally, decorate with dried blue cornflower petals, for an elegant and colorful touch.

    The dish is ready to be enjoyed: an explosion of genuine and refined flavours. Enjoy your meal!

    Ingredients

    For 2 people:

    200g of fusilli

    100 g of black cabbage (cleaned leaves)

    50 g of Parmigiano Reggiano

    1 clove of garlic

    Extra virgin olive oilRaw materialqb

    Dried or fresh chili pepper to taste

    Salt to taste

    Basil oilqb

    Dried blue cornflower petalsto decorate

    Procedure

    1. To prepare an excellent pasta with black cabbage, we start by cleaning the black cabbage by removing the central rib and keeping only the leaves. Bring a pot of salted water to the boil and cook the leaves for 2-3 minutes, just long enough to soften them.

    2. Drain the leaves, keeping the cooking water, and transfer them to the glass of an immersion blender. Add the grated Parmigiano Reggiano and a pinch of salt. Blend everything until you obtain a smooth and homogeneous cream.

    3. Bring the water from the black cabbage cooking to the boil again and use it to cook the fusilli. Cook the pasta until it is al dente.

    4. While the pasta is cooking, heat a drizzle of Materia Prima extra virgin olive oil in a pan. Add a clove of chopped garlic and a chopped chili pepper (dry or fresh, as desired). Let it fry until the garlic is lightly golden.

    5. Drain the pasta and pour it into the pan with oil, garlic and chili pepper. Add the black cabbage pesto and mix to combine everything well.

    6. Plate and finish with a drizzle of Basil Oil. This oil will give a fresh and fragrant note that will further enrich the dish. Finally, decorate with dried blue cornflower petals, for an elegant and colorful touch.

    The dish is ready to be enjoyed: an explosion of genuine and refined flavours. Enjoy your meal!

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