Preparation
- Short Fusilli Bucati 320 g
- Tuscan kale (Cavolo nero) 250 g
- Il Cavallino Traditional extra virgin olive oil 40 g
- Fine salt to taste
- Garlic 1 clove
- Dried chili pepper 1
- Chili powder to taste
- Young Tuscan Pecorino cheese 100 g
Start by bringing a pot of salted water to boil. Meanwhile, prepare the Tuscan kale: remove the leaves from the central stem, wash them thoroughly, and cut them into medium-sized pieces. Once the water is boiling, add the kale and let it cook for 10 minutes.
While the kale is cooking, grate the Pecorino using a large-hole grater, as the cheese has a soft texture. After 10 minutes, add the pasta to the same water as the kale, so it will absorb all its flavors.
To prepare the seasoning, slice the garlic thinly (or leave it whole if you prefer to remove it later). In a large pan, heat the oil with the garlic and a whole chili pepper, letting the flavors infuse for a few minutes. The whole chili pepper can be removed later if desired.
When the pasta is al dente, drain it together with the kale and transfer directly to the pan with the seasoning. Adjust salt if needed and add a pinch of chili powder. Quickly toss everything together, then turn off the heat and stir in the grated Tuscan Pecorino.
Serve immediately while the pasta with Tuscan kale is still hot and creamy.
