Pasta with Kale and Potato
I have recently been going through my vast selection of cookery books picking out recipes in order to increase my knowledge and expand my palate. I have found myself strangely attracted to vegetarian recipes which, for a die hard carnivore like myself, has been rather disconcerting. One such recipe was contained in Two Greedy Italians Eat Italy, Pizzoccheri with Swiss Chard and Potato. Pizzoccheri is a buckwheat pasta that is very difficult to find on this beautiful island and I noticed that a local supermarket had a special on curly kale so I decided to adapt the recipe to suit. I made a few other adjustments to ensure that all of the ingredients are easy to find in any supermarket. It worked out a treat!
300g Tagliatelle Pasta
200g Curly Kale (stalks removed and chopped)
200g Rooster Potatoes (peeled and cubed)
100g Unsalted Butter
3 cloves of Garlic (finely sliced)
100g Grated Mozzarella Cheese
80g Parmesan Cheese (grated)
Sea Salt and Freshly Ground Pepper
1. Bring a large pot of water to the boil and salt well. Add the pasta, kale and potatoes and allow to boil for 8 minutes. Drain and put into a baking dish.
2. Meanwhile, heat the butter over a medium heat and add the garlic. Fry gently for 4-5 minutes until soft but not coloured.
3. Mix the pasta, potatoes and kale well and add the mozzarella cheese before pouring over the butter and garlic mix. Stir and check for seasoning, adding salt and pepper to taste.
4. Sprinkle the parmesan over the top and bake in a pre-heated 170 degree oven for 20 minutes. Serve immediately.