Winter Orecchiette with Tuscan Kale
- 500 g Orecchiette (little ear pasta)
- 1 bunch of Tuscan Kale (Cavolo Nero)
- 1.5 l Chicken Stock
- 5 Brown Eschalots, finely chopped
- 2 cloves of Garlic, grated
- 80 g thinly sliced Guanciale, roughly chopped
- JOSEPH Extra Virgin Olive Oil
- Grated Pecorino
- Salt and Pepper
Gently sauté the eschalots in a large saucepan with 80ml of JOSEPH First Run Extra Virgin Olive Oil until they begin to caramelize.
Add garlic and the roughly chopped guanciale and continue sautéing for another 2 minutes to bring out the aromas.
Add chicken stock, a good pinch of sea salt, cracked pepper and bring to boil.
Add orecchiette and immediately after add the Tuscan Kale. Do not mix – allow the Tuscan Kale to sit on top of the pasta so that the ingredients cook evenly.
Gently boil until the pasta is cooked. If in doubt, consult the pasta packet for cooking time.
Once the pasta has cooked, stir well and serve without draining.
Serve in bowls with generous amounts of grated pecorino, freshly cracked black pepper and lashings of JOSEPH First Run Extra Virgin Olive Oil as pictured. Our spicy Nero d'Avola is the perfect winter red for this hearty dish.