Tuscan kale is typical of Tuscan cuisine, a main ingredient in ribollita. We have the pleasure of growing it in our Cilento garden, so we try various recipes with this delicious vegetable. This time, let’s make a first course.
- Difficulty: Very easy
- Cost: Economical
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 14 oz pasta (CASERECCE TYPE)
- 14 oz Tuscan kale
- 3.5 oz guanciale
- extra virgin olive oil
- salt
- chili pepper
- garlic
Preparation
The first thing to do is put the pot with water for the pasta on the stove.
Wash the Tuscan kale leaves and let them drain in a colander. In the meantime, cut the guanciale into cubes and cook it in a hot pan until crispy, then remove it and set it aside. Add the pasta to the pot while in the same pan, add a clove of garlic, the fat from the guanciale, chili pepper to taste, and a few tablespoons of extra virgin olive oil. Add the coarsely chopped Tuscan kale and stew it over low heat. Once wilted, slightly increase the heat and let it brown well. If desired, you can remove half, add a ladle of pasta cooking water, and blend with an immersion blender, then pour the obtained cream into the pan. Remove the pasta from heat when it’s still undercooked, drain it, and add it to the pan to continue cooking with the Tuscan kale. Add cooking water as needed. When al dente, add the guanciale, a generous grating of pecorino cheese, mix well, and serve
