Servings:
4
INGREDIENTS
- - 350 g of black cabbage
- - 360 g of wheat linguine Italian Probios
- - 50 g of crumb
- - 25 g of pine nuts
- - 2 white onions
- - 20 fennel seeds
- - Extra virgin olive oil The Nourishment
- - Rooms full of WWF reserve of Trapani
INSTRUCTIONS
- Private leaves of kale from the central coast, and with boil them with only the wash water, for 10 minutes, pouring more water if necessary.
- Then squeeze and chop as finely as possible.
- Slice the onions, season with a pinch of salt, 4 tablespoons of olive oil and crushed fennel seeds.
- Let them simmer gently in a thick-bottomed saucepan with the lid on for about twenty minutes.
- Roll out the pasta not too thin pasta, flour it with care to prevent them from sticking.
- Roll the puff pastry and, using a knife, cut the rather wide fettuccine (or 0.5 cm with a special machine).
- Crumble the bread crumbs and mix with the onions, add the cabbage and transfer all in a blender.
- Boil the noodles and in the meanwhile whisk the mixture of onions, adding water to cook the pasta in the necessary amount to obtain a smooth sauce.
- Eventually check for salt.
Drain the fettuccine al dente and not too dry and cut them in dishes, cover with the sauce, sprinkle with pine nuts and serve immediately.
