Recipe Tip: Pasta: with Kale and Anchovies - Falstaff

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.



    1. Step 1

      Bring salted water to the boil and cook pasta al dente according to package instructions.
    2. Step 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. Step 3

      Add the thinly sliced cabbage, stir well and let it collapse with the lid closed.
    4. Step 4

      Remove the lid, add a ladle of pasta cooking water and let it evaporate over high heat.
    5. Step 5

      Repeat until the cabbage is soft and the pasta is cooked and a creamy sauce has formed. Drain pasta.
    6. Step 6

      Add the pine nuts, lemon zest and lemon juice to the sauce and fold in the pasta and grated cheese.
    7. Step 7

      Arrange with the remaining anchovy fillets in warmed plates and serve.
    8. Step 8

      Salmon Trout with Chard, Chanterelle Ragout and Pappardelle Max Natmessnig, chef at the Rote Wand Schualhus in Lech, central Austria, is known for his innovative dishes. In the Falstaff cookbook he shares his recipe for salmon trout with chanterelles and homemade pasta. Fish
    9. Step 9

      Ham and Pasta Gratin This recipe is essentially the same as the one that appeared in Louise Seleskowitz's legendary 'Viennese Cookbook' from 1879. Pasta
    10. Step 10

      Lasagne with Radicchio, Chestnut Cream and Bacon Lasagne can be much more than a vehicle for the pasta sauce from the day before. Here we layer radicchio, chestnuts and bacon to create a sweet-bitter-salty version of the classic. Pasta
    11. Step 11

      Pasta: Fettucine with Tiger Prawns A quick pasta dish that tastes like the sea. Pasta
    12. Step 12

      Pasta: Felicetti with Spinach and Speck In a small mountain village in the Dolomites, allegedly the “finest pasta in the world” is produced, which Constantin Fischer uses in this dish. Pasta