Verde (Green Forever)

Before tomatoes and capsicums entered the Italian household, the cuisine was spectacularly green.

Ingredients
(Recipe stolen from Antonio Carluccio)
For each diner take…
One potato cut into bite sized cubes
One portion of savoy cabbage chopped roughly
One handful of green beans cut into bite-sized pieces
In season, one handful of asparagus cut into bitesized
pieces reserving the spears aside
One handful of pasta
General
About 50 gms of Fontina cheese (if available) or
Havarti
50 gms of butter
A good handful of chopped sage or rosemary and
salt to taste

Preparation
1) Put the vegetables and pasta (except for the asparagus spears)
into a large saucepan with cold water to cover & plenty of salt.
Bring the pot to the boil and cook until the pasta reaches the
al dente (biting without being too soft) stage.
Add the asparagus spears.
2) In the meantime cut the cheese into fine dice.
3) Place the butter into a small saucepan on medium heat and
melt until frothy but not coloured. Add the rosemary or sage
and allow to fry gently.
4) Drain the vegetables and pasta into a colander and place
them into a large, warmed serving dish. Sprinkle the cheese
over and fold it through. Add more cheese if you wish.
5) Pour the butter and herbs over the dish and toss through.
Eat immediately sprinkled with freshly ground pepper.

Bon Apetito! Trishia

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