Tagliatelle with cavolo nero

Serves 4


  • 1 bunch of cavolo nero
  • A good pinch of sea salt
  • 40g/11/2oz unsalted butter
  • 2 tbsp extra-virgin olive oil
  • 3 anchovies
  • 3 cloves of garlic
  • 75g/3oz grated Parmesan


Rinse the cavolo nero well to remove any dirt. Strip the leaves from their stalks and discard the stalks. Boil a large pot of well-salted water, plunge in the leaves and cook for five minutes. Remove and drain. Separate the cooked cavolo nero into two portions. Place one portion in a bowl and the other in a food processor along with the butter, oil, anchovies, garlic and Parmesan and purée until smooth. Mix the resulting puree into the bowl containing the rest of the cavolo nero, mix well and serve with tagliatelle.

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