Recipe Tip: Pasta: with Kale and Anchovies - Falstaff

Top Recipe for 4 Persons. All ingredients and tips for getting it right. In southern Italy, where cabbage is worshiped, this pasta is part of the standard winter repertoire.

Ingredients

• 400 g pasta
• olive oil
• 8 anchovy fillets
• 4 clove(s) garlic, peeled, finely sliced
• chillies (retain seeds if you desire more heat), finely chopped
• 300 g savoy cabbage/cavolo nero (or another curly-leafed cabbage variety)
• roasted pine nuts
• grated zest and juice of a lemon
• 50 g Pecorino cheese, grated

Steps

1. Bring salted water to the boil and cook pasta al dente according to package instructions.
2. In the meantime, heat olive oil in a frying pan until medium hot. Add four anchovy fillets and cook until they have dissolved, then add the garlic and chillies and fry briefly until everything is fragrant.
3. Add the thinly sliced cabbage, stir well and let it collapse with the lid closed.
4. Remove the lid, add a ladle of pasta cooking water and let it evaporate over high heat.
5. Repeat until the cabbage is soft and the pasta is cooked and a creamy sauce has formed. Drain pasta.
6. Add the pine nuts, lemon zest and lemon juice to the sauce and fold in the pasta and grated cheese.
7. Arrange with the remaining anchovy fillets in warmed plates and serve.
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