Kale Ragu over Allemandi Tagliatelle
Ingredients:
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Two bunches fresh Tuscan kale
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5-6 cloves fresh garlic
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1/2 cup Trampetti Extra Virgin Olive Oil or 2 tablespoons Trampetti plus 2 tablespoons Le Ferre Mediterranean Herb Olive Oil
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Casina Rossa Herbs & Salt, if desired
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1⁄4 cup finely diced pancetta (we used Balestreri brand) unless doing vegetarian/vegan version
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1/2 cup grated Caciocavallo or Pecorino cheese
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2 tablespoons each fresh sage and/or rosemary
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Coarse Sea Salt
Instructions:
Blanch kale and garlic in salted boiling water, salted with
Prodotti di Sardegna Coarse Sea Salt.
Pulse in food processor until fine and set aside.
When ready to eat, place 1 ⁄ 2 cup Trampetti Extra Virgin Olive Oil in a sauté pan. Add diced pancetta, if you are using. Saute pancetta until crisp.
If not using pancetta, heat oil and add finely chopped herbs. Turn off heat and allow the oil to infuse with the herbs. Otherwise, use the Le Ferre Mediterranean Herb Olive Oil.
When ready to serve, cook Allemandi Tagliatelle Egg Pasta in salted boiling water until al dente.
Add finely chopped garlic and kale to the saute pan and heat for about 5 minutes. Toss in cooked pasta with some of the pasta water. Toss well to coat with all ingredients.
Top with grated caciocavallo or pecorino cheese and serve hot.
