Braised Kale with Handmade Cavatelli
Laura made this dish for me for the first time back when we were filming MasterChef and it was AMAZING! And after our visit to the Adelaide Hills Farmers Market we thought it would be the perfect dish to cook for James at Jauma Wines as it ticks all the amazing vego / vegan boxes!
Prep: 30 minutes - Cook: 30 minutes - Serves: 6 - Difficulty: Capable Cooks - Recipe: Laura Sharrad
Ingredients
Pasta*
1 cup semolina flour (plus extra for dusting)
1 cup 00 flour
1 cup water
Braised Kale
6 tbs extra virgin olive oil
1 medium brown onion, diced
1 small fennel bulb, diced, plus fennel tops, shredded
6 cloves garlic, crushed
6 shallots, sliced
2 bunches, tuscan kale, finely shredded
2 Myer lemons, zest + juice
1 cup white wine
Sea salt, to taste
1 cup basil, finely chopped
1 cup continental parsley, finely chopped
1/2 cup mint, finely copped
1 lemon, juiced
Notes
* You can make a bigger batch the pasta dough by following the 1:1:1 ratio.
Method
Step 1. Make the pasta by combining all ingredients in a large bowl. Pasta can be variable depending on your environment (temp., humidity, type of flour etc), so you may need to add more water or flour depending on your situation, this dough should be quite wet however. Using your hands, bring together into a dough and then turn out onto a floured surface. Knead for 5 mins until the dough becomes springy and elastic. Cover with a damp towel and set aside until ready to shape.
Step 2. To make the cavatelli, lightly dust your work surface along with a large tray with flour and semolina. Cut portions of the dough off as you work, keeping the main piece of dough covered so it doesn't dry out. Cut dough into small ball sized pieces. Roll between palms to elongate. Alternatively, roll each portion into a 1cm thick log and cut into 1cm pieces. Press each piece of dough onto a rigamonti (or in our case, a piece of decking!) and press and drag towards or away from you, using your fingertips or the back of a knife, so that the dough forms an elongated, ridged curl. Set aside on the tray, dusting with flour as you go and continue with remaining dough.
Step 3. Sauté onion and diced fennel bulb in 2 tbs olive oil until softened and aromatic, about 5mins. Add garlic and shallots, fennel seeds and chili flake; cook for a further 3-5mins. Season well at this stage with sea salt and black pepper. Add fennel tops, kale and mix well to combine, cook, wilting kale for 5mins, increase heat and add lemon and wine, cook until reduced.
Step 4. Cook pasta in salted boiling water for 2-3mins or until al dente. Fresh pasta will take a lot quicker to cook than your dried pasta. Before straining, save one cup of pasta water for sauce, strain pasta and place in a large serving dish along with the braised kale and the fresh herbs: basil, parsley, mint and a good squeeze of fresh lemon. Toss well to combine and enjoy.
