This week the Light and Tasty Team got us to roll up our sleeves. Today’s theme is fresh pasta. Just the right theme to finally cook the pizzoccheri with spicy black kale that I’ve had sitting in the back of my mind for a long time, but never decided to put into practice.
Because as you know well, cabbages, of any type and color, are always a source of olfactory disputes in my house, even by the only one who, besides me, eats them (or ate, lately I’m not very clear about this 🤣).
But this time I was determined to face the inevitable protests resolutely, and I prepared these pizzoccheri with spicy black kale and potatoes, and even with gorgonzola, which I really liked!
All four of us have a real fondness for pizzoccheri, not only because it’s a delicious type of pasta but also for sentimental reasons, as they remind us of the (unfortunately rare) mountain holidays. Every year we hope to repeat them, and keeping the goal in sight, sooner or later we will!
The homemade pizzoccheri are truly wonderful, we are really fond of them (oh yes, I’m repeating myself… 😄), and today I was keen to propose them to the Team dressed this way, although alternative, because I know that black kale, unlike what happens at my house, is much appreciated by all my colleagues.
And I hope that this somewhat fusion version between Lombardy, Tuscany, and Calabria is also pleasing to all of you.
Ready for the recipe? 🤗
〰️ 〰️ 〰️
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 17 oz fresh pizzoccheri (homemade)
- 3.5 oz black kale
- 14 oz potatoes
- 1 clove garlic
- chili pepper
- 2 tbsp extra virgin olive oil
- 4 oz gorgonzola (or other cheese of choice)
- Pan
- Microwave
- Pasta pot
Method
First, prepare the pizzoccheri.
👉 For all the details, I refer you to my basic recipe for pizzoccheri (previous recipe) (also included in the basic recipes collection).
👉 You can prepare the pizzoccheri in advance, even the day before. In this case, you need to lay them out without overlapping on a floured tray or cutting board, possibly covered with a light cloth. Keep in mind that they dry out within a day, so they will require a few more minutes of cooking (still very brief).
1. Wash the black kale.
2. Remove the central stem, simply by pulling the leaf with your hand, or using a knife.
3. Cook the black kale directly in a pan with half a glass of water and a teaspoon of oil, over low heat with the lid closed for 15 minutes.
4. Check occasionally and if necessary add a little water (but I didn’t need to).
5. While the black kale is cooking, cook the potatoes in the microwave.
👉 As always, I refer you to my tutorial for potato cooking in the microwave. This time I cooked them peeled and cut into pieces, for about 9 minutes at maximum power.
6. Sauté the black kale in the pan with the oil, a clove of garlic, and chili pepper
I used original Calabrian chili pepper in oil, I like this fusion of regional flavors. 😊
7. Then add the potatoes and let them absorb the flavor together with the black kale.
8. Cook the pizzoccheri in boiling water.
9. Drain them and transfer them to the pan with black kale and potatoes. I suggest draining them with a slotted spoon so that a small part of the cooking water goes into the pan.
10. Sauté briefly and serve immediately. 😊
Traditionally in the original version of pizzoccheri, cheese is always present. For me, this variant with spicy black kale is an excellent vegan version (also low-sodium) that I really enjoyed!
Variant with gorgonzola:
Then I didn’t miss the chance to also try adding cheese and got inspired by the gorgonzola, which was there in the fridge (bought for a whole different recipe!) waving its arms saying “choose me choose me!” (well, let’s be a little humorous sometimes!).
Really delicious. A bold flavor that perfectly matches the pizzoccheri and the black kale (and the potatoes, of course) and when melted, makes this excellent first course creamy.
To achieve this variant, simply add the gorgonzola (1.5 oz per portion) to the pan immediately after pouring in the pizzoccheri and sauté for a few seconds; the gorgonzola will melt in an instant.
Serve immediately, nice and hot.
Other suggestions:
If you don’t like black kale (or similar), you can replace it with spinach or chard.
If you don’t like any vegetables at all (yes, it can happen!) try with gorgonzola and walnuts, they’re delicious. Tested version (you know by whom 😅) and really liked.
Finally, if you haven’t tried it yet, I recommend trying > this recipe < for my pizzoccheri with turnip greens and pecorino 😉
No-Salt Advice
If you still don’t know, this is a blog of recipes without added salt, my home recipes, all without salt for more than twenty years, actually almost thirty. If you’re curious to know why it’s all explained in this article –> Cooking Without Salt, My Journey 😊
If you are interested in reducing or eliminating salt, always remember to:
● Gradually decrease the salt, the palate needs to get used to it slowly and shouldn’t notice the progressive reduction.
● Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
● Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
● Use seeds. Sesame, pine nuts, almonds, walnuts…
● Use pungent vegetables or fruits. Garlic, onion, lemon, orange…
● Use my no-salt vegetable granules
● Prefer fresh foods.
● Avoid cooking in water, prefer methods that retain flavors (grilling, baking, steaming, microwave)
● Avoid bringing the salt shaker to the table!
● Occasionally indulge in breaking the rule. It lifts the mood and helps persevere.
If you don’t want to, or can’t, give up salt:
● You can still try my recipes by salting them according to your habits.
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