Four mod­ern Ital­ian recipes from The river Cafe

the river cafe is a lon­don land­mark and with River Cafe 30, owner ruth rogers cel­e­brates three decades of mod­ern ital­ian recipes. She shares an ex­cerpt with H&G

Condé Nast House & Garden - - CONTENTS -

riga­toni with cavolo nero and olive oil Serves 6

This pasta is the cel­e­bra­tion of two in­gre­di­ents that ar­rive at the same time of the year – cavolo nero and the first pressed, pep­pery ex­travir­gin olive oil.

1kg cavolo nero leaves 2 gar­lic cloves, peeled 250ml ex­tra-vir­gin olive oil 500g riga­toni freshly grated Parme­san

1. When we started The river cafe in 1987, cavolo nero was nowhere to be found so we brought the seeds back from Italy. now you can find it ev­ery­where – but only buy it af­ter the first frost, and not af­ter the winter months. 2. re­move the stalks from the cavolo nero leaves, but keep the leaves whole. Blanch them in a gen­er­ous amount of boil­ing salted water along with the gar­lic cloves for 5 min­utes. drain. 3. Put the blanched cavolo nero and gar­lic into a food pro­ces­sor and pulse-chop to a purée. In the last cou­ple of sec­onds of blend­ing, pour in about 200ml of the ex­tra-vir­gin olive oil. This will make a fairly liq­uid, dark green purée. sea­son well. 4. cook the riga­toni in a gen­er­ous amount of boil­ing salted water, then drain thor­oughly. Put the pasta into a bowl, add the sauce and stir un­til each piece is thickly coated. 5. Pour over the re­main­ing ex­tra-vir­gin olive oil and serve with Parme­san.

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