Tagliolini with black kale and potatoes. It’s a very rustic and flavorful dish perfect for a casual lunch and especially ideal when you want to bring a first course to the table that warms the mind, heart, and belly!
Its intense flavor, its special harmony among the ingredients make it a noteworthy comfort food.
The sweetness of the potatoes contrasts with the sharp notes of black kale, and the mix is truly incredible. I’m sure that this preparation will be loved by those who appreciate substantial dishes and don’t care about appearances.
Yesterday I made fresh tagliolini, and I used those, but with this sauce, any pasta is fine—long, short, fresh, or dry—the result is always delicious.
This first course with potatoes and kale has an authentic, rural, peasant taste, an economical and simple dish to prepare when perhaps the temperatures are colder, but it’s so good that it can also be made in spring or autumn.
Black kale is interesting for its mineral content. A source of calcium along with vitamin K, it helps protect the bones, and it contains zinc and iron.
When purchasing, black kale should look fresh (not yellowed), compact, with fleshy leaves, bright color, and a delicate smell. Kale with brown or dark spots and withered, yellow leaves should be avoided. Black kale can be eaten raw (in salads), juiced, cooked, stewed, braised, or baked.
If you can’t find black kale, which is a typical Tuscan specialty, you can substitute it with broccoli or cauliflower. Always search for new mixes; in cooking, it’s essential to adapt and have fun.
Pasta with potatoes and black kale is a very tasty vegetarian recipe, but it’s so good that it will be loved even by those who do not follow this type of eating habit.
Let’s get cooking.
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4/6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Tagliolini with Black Kale and Potatoes
- 400 g all-purpose flour
- 4 eggs
- 1 pinch salt
- 400 g black kale (weight when cleaned)
- 2 potatoes
- to taste Parmesan cheese
- to taste extra virgin olive oil
- salt
- pepper
Tools
- Pot
- Colander
- Pasta Machines
- Wooden Board
- Plastic Wrap
Steps for Tagliolini with Black Kale and Potatoes
To start, I’m writing the recipe, but you can use any pasta you prefer, short, long, fresh, or dry.
To prepare fresh egg pasta, it’s ideal to knead the ingredients on a wooden board. Pour the flour onto the board and create a wide well in the center.
Break the eggs into the well and beat them with a fork, gathering flour from the edges. Gradually incorporate the flour, making the dough denser.
Be careful not to let the eggs escape from the edges.
When you can no longer incorporate the flour, start kneading by hand.
Knead the dough vigorously until you get a smooth and firm consistency.
Place the dough in a bowl, cover it with plastic wrap, and let it rest for at least half an hour.
(I used a rolling pin, but a pasta machine is fine too).
Once again, resting is essential to prevent the pasta from retracting during rolling.
After this time, take the dough, press it with your hands to flatten it, and roll it out with a rolling pin on a floured board. Work the dough until it reaches the desired thinness.
Roll the pin from the center of the dough outward to lengthen the dough and make it even thinner.
To help yourself, you can hold the pasta with the other hand while pressing.
Turn the pasta occasionally to stretch it in all directions. If needed, lift it from the work surface: roll the dough around a rolling pin and then lift it.
Once the sheet is ready, generously flour the surface and then roll the dough onto itself. Cut the roll into thin slices.
Keep aside.
Let’s clean the vegetables.
Peel the potatoes, wash them well, and cut them into cubes. Leave them soaking in a bowl.
For the black kale, rinse the leaves well and then cut them into strips not too large.
I don’t like the stalk much, and it’s tough, so I remove the thicker part, keeping only the green part; you can do as you prefer.
Now take a large pot, pour in water, add salt, and when it boils, add the potatoes and kale.
Cook for 15/20 minutes, then add the pasta and finish cooking together.
It will take only a few minutes, it’s fresh pasta.
Serve with a drizzle of oil, a grind of pepper, and, if desired, a little grated cheese. Delicious.
I recommend serving the fettuccine hot.
Enjoy your meal.
Advice
Instead of fettuccine, you can use tagliatelle; in fact, the original recipe called for this type of pasta, or pappardelle.
An undisputed protagonist of February is black kale, a variety of kale widespread in our country thanks to the optimal climate for its cultivation.
A mine of antioxidants (vitamin C, beta carotene, and flavonoids) capable of strongly counteracting free radicals.
This typical February vegetable is a low-fat, low-sugar food. The caloric intake is very low (about 30 calories per 100 grams of food) like all cabbages.
Black kale is also great as food for diabetics because it has few sugars, and the fibers help control blood glucose levels.
It contains a good percentage of iron, making it ideal for those suffering from anemia.
It is gluten-free, so it can be consumed by those with celiac disease.
If you liked this recipe, click on many stars, thank you very much.
I await you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
