LA MOLISANA RECIPES

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Farfalle Rigate n.66 with Colonnata lard, black cabbage cream and orange flavor

RECIPES LA MOLISANA


Farfalle Rigate n.66 with Colonnata lard, black cabbage cream and orange flavor

 
PREPARATION

INGREDIENTS:

  • Farfalle Rigate n.66 La Molisana  
  • Black cabbage  
  • Colonnata lard  
  • Untreated orange  
  • Wilted scamorza  
  • Clove of garlic  
  • Salt to taste  
  • Black pepper to taste  
  • Extra virgin olive oil to taste  

INSTRUCTIONS:

Clean the black cabbage

Boil plenty of water in two different pots.

Cook the pasta in one pot, adding salt, and in the other pot boil the black cabbage for 4 minutes. While the cabbage is cooking, warm extra virgin olive oil with a clove of garlic in a pan. Drain with a skimmer the cabbage leaves and add them in the frying pan. Salt, brown for 2 minutes and put it all in a mixer. Whip to obtain a smooth cream.

Grate the wilted scamorza and slightly slice the colonnata lard.

Melt the colonnata lard in the same pan used to cook the black cabbage. Drain the pasta, and add it to the lard, stir-fry and add salt if needed. While the pan is on the cooker, add the black cabbage cream, cheese (leaving aside two spoons that we need later to garnish), stir-fry to melt the cheese. Arrange the pasta and complete with sprinkling of orange zest, grated scamorza and black pepper.

Recipe made by Roby Sushi.