Cookery School Italy

PASTA WITH CURLY KALE, CHILLI AND ANCHOVY

This classic chilli, garlic and anchovy combination works well with most dark greens – you can also try it with normal or purple sprouting broccoli.

·        1 Small tin of anchovies in olive oil

·        4 cloves of garlic chopped finely

·        Large pinch of dried chilli flakes

·        500g of curly kale or cavolo nero

·        400g orecchiette pasta

·        Extra virgin olive oil

·        Ground pepper and sea salt

·        Parmesan cheese

·        Juice of 1 lemon

In a frying pan, heat the anchovies with their oil. Stir over a gentle heat until they have disintegrated. Add the garlic and chilli flakes, stir for 30 seconds or so, then remove from the heat and set to one side.

Strip the kale leaves from the tough stems. Discard the stems and roughly chop the leaves.

Bring a large saucepan of salted water to the boil and cook the pasta according to the instructions on the packet. Five minutes before the end, stir in the kale leaves and continue cooking until the pasta is al dente. Drain the pasta and kale thoroughly in a colander, shaking off as much excess liquid as possible. Next add them to the anchovy mixture.

Return to a gentle heat and stir in a good glug of olive oil, plus pepper and, according to your taste, a little salt. Stir well then divide between four bowls. Mix in a handful of grated parmesan cheese before serving. You could also add the merest squeeze of lemon juice but that is something of personal choice.