Chitarra pasta, Tuscan cabbage, and smoked scamorza water: Portale21's recipe
Chitarra pasta, Tuscan cabbage, and smoked scamorza water. We never tire of telling you how the Castelli Romani region is surprising us with its high-quality culinary offerings. From one of our latest discoveries, we're sharing today's recipe, created by chef Valentina Pacifici.
This is a fairly simple recipe that involves three steps: the scamorza water, the cavolo nero sauce, and the fried cavolo nero leaf that will adorn the dish, either crumbled over the pasta or eaten in pieces. Finally, all the ingredients are combined into the pasta. The pasta shape used is a chitarra (a type of pasta) from the Mancini pasta factory. Typically, chitarra refers to a type of egg pasta, made with a special tool called a chitarra, and very common in Abruzzo. In this case, however, we're using durum wheat semolina, with a nice thickness. If necessary, you can also use more traditional spaghetti.
PROCEDURE
To prepare the Scamorza water: Infuse the smoked scamorza, filter the resulting liquid and set aside.
To make the Tuscan Kale Sauce: Bring the kale to a boil, drain, and blanch. Then transfer it to a bowl of cold water and ice. Once cooled, transfer the kale to a bowl with extra virgin olive oil and salt, and blend with an immersion blender until smooth.
To prepare the fried Tuscan cabbage chips, wash and dry the cabbage leaves thoroughly, then fry them in seed oil. This preparation can also be served as an appetizer, on its own.
Preparation: Cook the chitarra pasta in plenty of salted water. Drain and stir in the Scamorza water and Tuscan cabbage sauce. Serve and top with the fried cabbage chips.
