This dish is by Davide Caranchini, chef at Materia restaurant in Cernobbio. I was looking for a bold, flavorful first course, and I found it!
Ingredients for 4 people- 333.33 g of spaghetti Pasta Armando
- 333.33 g of cleaned black cabbage
- 166.67 g of Tuscan pecorino cheese
- 133.33 g black peppercorns
- 100 g of milk
- Salt to taste
- Extra virgin olive oil to taste
Collect the pepper in a container, cover with cold water and leave in the refrigerator for 12 hours.
Drain the peppercorns and pass them through a juicer, obtaining a highly concentrated pepper juice (alternatively, blend the peppercorns with a ladle of water and pass everything through a fine sieve lined with cheesecloth). Store in the refrigerator.
Cut the pecorino into slices and soak them in milk for a couple of hours. Transfer everything to a saucepan and melt in a double boiler, stirring constantly to prevent lumps from forming. Keep the fondue warm.
Thoroughly wash the cavolo nero leaves and puree them in a juicer. Transfer the juice to an immersion blender and blend until smooth, gradually adding 50 grams of extra virgin olive oil. Season with salt and refrigerate until ready to use.
Cook the Pasta Armando spaghetti in plenty of salted water, drain into the pan with the cavolo nero emulsion and sauté everything over high heat for a few minutes.
Divide the pasta among the plates and garnish with the pecorino fondue and a few drops of pepper.
Alternatively, use a generous grind of pepper before serving.
Enjoy your meal!
