Spaghetti con cavolo nero

Cavolo nero is a new discovery for me and I love it.  It obviously grows like mad in Italy, because it is everywhere. We can buy it in Australia, where it is sometimes called Tuscan cabbage.  I like to put  it in minestrone and with spaghetti.   A recipe for pasta with cavolo nero follows.

You will need – a bunch of cavalo nero, an onion or a couple of spring onions, pinenuts, garlic, spaghetti, or pasta of your choice, parmesan cheese –  grated.

Brown the pinenuts carefully in a little olive oil and set aside.  Keep an eye on them, the litle devils can burn in an instant.

Chop the garlic, onions and cavalo nero finely and fry in a large fry pan in olive oil.  You can add a chopped chilli if you wish.

You will need to add more oil or a little water while cooking, so it doesn’t become dry.

Meanwhile boil the water and cook spaghetti.  When it is cooked al dente, drain and add to the cavalo nero, lower heat and stir together.  Add grated parmesan and pinenuts.  Add salt and pepper to taste.

I served the spaghetti with a tomato salad.

Followed by fresh figs, cheese and a delicious 12 year old Pedro Ximinez sherry (which I like a lot)

In Italy cavalo nero is very inexpensive.  This is not the case in Australia, Brisbane anyway, but it is delicious.  Give it a try.