"It's a well-known method that I learned while working with Italian chefs to celebrate in-season cavolo nero and new season extra-virgin olive oil, keeping the sauce as simple as possible to let each of them sing. You can serve this sauce however you like: I often stir it through pasta for a quick dinner, but when I have more time, I stir it through a white risotto."
"Put the cavolo nero leaves and garlic in a large saucepan of water, bring to a boil, then cook for five minutes. Using a slotted spoon, lift the leaves and garlic into the jug of a blender, add 100ml of the cooking liquid and set aside. Add boiling water to the liquid left in the pan, to make it up to a litre, and leave it on a low heat."
Blended cavolo nero cooked with garlic and extra-virgin olive oil creates a simple, versatile sauce nicknamed "monster sauce" for stirring into pasta or risotto. Boiling the garlic with the leaves softens its bite so the puree is milder than a standard pesto. The recipe uses cavolo nero, garlic, vegetable stock, butter, onion, celery, risotto rice, white wine, pecorino or parmesan, and extra-virgin olive oil. Cook the leaves and garlic, blend some cooking liquid into a puree, keep stock hot, sauté aromatics, toast the rice, deglaze with wine, add hot stock ladle by ladle while stirring, then finish with cheese and a drizzle of olive oil.
Read at www.theguardian.com
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