Who knows kale only classic, hearty with Pinkel, is amazed by this fruity-spicy veggie version with noodles. Especially ingenious: the subtle sweetness of apricot and pepper.
Ingredients for 2 servings
• 1 tsp smoked noble paprika
• 6 tbsps. Olive oil 200 g kale, (cleaned and plucked)
• 1 clove garlic
• 1 chili pepper
• 4 dried Soft apricots
• 150ml vegetable stock
• 200g fettuccine
• Salt
• 1 tsp finely grated Organic lemon peel
• 30 g mature pecorino, (freshly grated)
Time: 30 min
Preparation
1. Add the paprika and 4 tablespoons oil in a screw-cap bottle, close and shake well. Glass set aside so that the powder settles again.
2. Kale is brushing after, wash thoroughly and drain. Finely chop garlic, cut chili pepper with seeds diagonally into thin rings. Apricots cut in wide strips 3 mm.
3. Heat the meantime remaining oil in a large skillet. Garlic and chili pepper, cook over medium heat for 2 minutes. Apricots and kale and sauté over high heat, add 2 minutes. Pour broth, cover and bring to a boil and simmer for 10 minutes.
4. Pasta al dente according to package directions in plenty of boiling salted water and drain them, taking care to collect 100 ml cooking water. Mix noodles immediately, dripping wet with the kale. Stir in lemon zest and season with salt, mix in 50-100 ml pasta water. Sprinkle with cheese and serve drizzled with chili oil.
Additional tips for preparation
Not stir the paprika oil before serving, but only use the clear oil.
Nutritional information per serving: 747 kcal
• 22 g protein
• 35 g fat
• 81 g carbohydrates
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