FUSILLONI RECIPE RECIPES

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PASTA WITH CAVOLO NERO AND ’NDUJA RECIPE - BBC FOOD



Pasta with cavolo nero and ’nduja recipe - BBC Food image

This is a gorgeous, wintry, rib-sticker of a dish, just right to bolster and brighten where skies are dark and the air is chill. If you haven’t come across ’nduja before (pronounced en-doo-ya, with the ‘en’ mumbled, and the stress on the ‘doo’), I can best describe it as being like a fabulously fiery salami pâté, or a chorizo-ish spread (I can only imagine that ’nduja is a Calabrian rendition of the French andouille), and once you start cooking with it, you won’t be able to stop.

Provided by Nigella Lawson

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 6

Number Of Ingredients 7

1 large floury potato, such as Rooster, peeled and cut into 1cm/½in cubes
500g/1lb 2oz cavolo nero or other kale or dark leafy greens, leaves pulled from stalks and torn into small pieces
500g/1lb 2oz giant fusilli (fusilloni)
60g/2¼oz unsalted butter
150g/5½oz ’nduja (see Recipe Tip)
3 tbsp extra virgin olive oil, plus extra to serve
salt

Steps:

  • Fill a large pan with cold water, and add salt with abandon. Add the potato cubes and bring to the boil.
  • Once the water in the pan has come to a boil, cook the potato cubes for 10 minutes. Add the pasta and give it a good stir. Once the water has reached boiling point again, add the cavolo nero. Set your timer for just under the recommended cooking time on your packet of pasta, though start checking before that, and get on with the sauce.
  • You need a pan that’s big enough to take all the ingredients later, with room to toss the pasta. Melt the butter gently over low–medium heat, add the ’nduja and stir it into the butter to make a sauce.
  • When the pasta’s nearly ready, scoop out a cupful of the cooking water, and then add about 3–4 tablespoons to the 'nduja, and stir it in.
  • Then, once the pasta is done and the cavolo nero soft, drain and tip into the ’nduja pan; it doesn’t matter if the fusilli and greens are wet. Turn everything together carefully, as your pan will be very full indeed, and add more of the pasta cooking water as needed to help emulsify the sauce.
  • Pour over the extra virgin olive oil and stir, adding more if wished, and serve immediately. Bring the bottle to the table, to pour, greenly and greedily, over your pasta as you eat.

PASTA WITH CAVOLO NERO AND ’NDUJA RECIPE - BBC FOOD



Pasta with cavolo nero and ’nduja recipe - BBC Food image

This is a gorgeous, wintry, rib-sticker of a dish, just right to bolster and brighten where skies are dark and the air is chill. If you haven’t come across ’nduja before (pronounced en-doo-ya, with the ‘en’ mumbled, and the stress on the ‘doo’), I can best describe it as being like a fabulously fiery salami pâté, or a chorizo-ish spread (I can only imagine that ’nduja is a Calabrian rendition of the French andouille), and once you start cooking with it, you won’t be able to stop.

Provided by Nigella Lawson

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 6

Number Of Ingredients 7

1 large floury potato, such as Rooster, peeled and cut into 1cm/½in cubes
500g/1lb 2oz cavolo nero or other kale or dark leafy greens, leaves pulled from stalks and torn into small pieces
500g/1lb 2oz giant fusilli (fusilloni)
60g/2¼oz unsalted butter
150g/5½oz ’nduja (see Recipe Tip)
3 tbsp extra virgin olive oil, plus extra to serve
salt

Steps:

  • Fill a large pan with cold water, and add salt with abandon. Add the potato cubes and bring to the boil.
  • Once the water in the pan has come to a boil, cook the potato cubes for 10 minutes. Add the pasta and give it a good stir. Once the water has reached boiling point again, add the cavolo nero. Set your timer for just under the recommended cooking time on your packet of pasta, though start checking before that, and get on with the sauce.
  • You need a pan that’s big enough to take all the ingredients later, with room to toss the pasta. Melt the butter gently over low–medium heat, add the ’nduja and stir it into the butter to make a sauce.
  • When the pasta’s nearly ready, scoop out a cupful of the cooking water, and then add about 3–4 tablespoons to the 'nduja, and stir it in.
  • Then, once the pasta is done and the cavolo nero soft, drain and tip into the ’nduja pan; it doesn’t matter if the fusilli and greens are wet. Turn everything together carefully, as your pan will be very full indeed, and add more of the pasta cooking water as needed to help emulsify the sauce.
  • Pour over the extra virgin olive oil and stir, adding more if wished, and serve immediately. Bring the bottle to the table, to pour, greenly and greedily, over your pasta as you eat.

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INSTANT POT BEEF RAGU - THE MODERN PROPER
Recipe calls for whole 'stewed' tomatoes. Most canned stewed tomatoes already have seasoning like onions, garlic, spices, etc. Is this what is meant for this recipe or should this be plain whole tomatoes. …
From themodernproper.com
See details


ENOTECA SILENO
Enoteca Sileno 920 Lygon Street, Carlton North 3054 VIC Australia RETAIL SHOP TRADING HOURS Thursday 10am-3pm Friday 10am-3pm CLOSED …
From enoteca.com.au
See details


FOODDATA CENTRAL
The .gov means it’s official. Federal government websites always use a .gov or .mil domain. Before sharing sensitive information online, make sure you’re on a .gov or .mil site by inspecting your …
From fdc.nal.usda.gov
See details


LA BELLE AUBERGE
fusilloni al doppio pomodoro, ricotta salata e cialda croccante; insalata di riso venere; mezzi paccheri al tonno e limone; noodles di riso nero integrale con crema di burrata e polvere di bacon; passata …
From labelleauberge.blogspot.com
See details


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Apr 07, 2022 · The Best Crock Pot Rabbit Recipes on Yummly | Crock Pot Rabbit Stew, Slow Cooker Rabbit, Slow Cooker Rabbit Stew ... Slow Cooker Rabbit Ragu Recipe This. parsnips, medium tomatoes, sweet potato, pepper, paprika, oregano and 7 more ... Fusilloni …
From yummly.com
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