Tuesday, January 24, 2012

pasta with cavalo nero & caramelised onion

pasta with cavalo nero & caramelised onion

This is the perfect thing when you feel like some pasta comfort but
want to keep it healthy and get some greens. Cavalo nero, also
known as Tuscan black cabbage is one of my favourite greens with rich earthiness but you could use any green you like. Kale would be
wonderful as would silverbeet, spinach, or even baby spinach.
serves 2
2 large brown onions, peeled & halved lengthwise
1 bunch cavalo nero or other greens, roughly chopped
150g (5oz) egg noodles
lemon juice
handful grated parmesan, to serve
Finely slice onions into little half moons. Heat 3 tablespoons
olive oil in a medium saucepan and cook onion, covered, over
a medium-low heat. Stir every 5 minutes or so to stop it burning
too much. The idea is to get soft, melting caramelised onions.
It’s going to take about 30 minutes or even up to 45minutes.
Patience is needed.
Meanwhile, bring a large saucepan salted water to the boil.
Cook pasta until al dente or how you like it. Drain.
When the onions are caramelised, add greens and continue
to cook covered, but stirring every few minutes, until the greens
are just wilted. Keep warm.
Add pasta to the greens and onions and toss. Taste and
season, adding a little squeeze of lemon juice,
to taste. Serve with parmesan.

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