Restaurant Manteca’s Kale Pasta is an easy winter recipe we love
Perfect for warming up the winter, this light pasta dish is easy to prepare and will impress diners with its bright colors, says Chris Leach, chef at Italian restaurant Manteca in Shoreditch.
Chris tells us, “This is a great dish for the colder months and when cavolo nero is in season. It’s a vibrant, bright dish that can be a welcome relief from the gloomy weather that winter brings. I like the balance of this dish – the iron flavor of the kale is offset by the strong lemon juice, candied garlic oil and umami flavor of the parmesan cheese.
“It’s an easy sauce to make in large batches, but be careful when putting it back on the heat, as kale has a bad habit of browning.
RIGATONI WITH KALE SAUCE
For the kale sauce
400g kale, cavolo nero, green kale or Russian cabbage
1 crushed garlic clove
100g olive oil
Wash the kale and pluck the leaves from the stems, keeping the stems aside. £ Put a large pot of water on to boil and season generously with salt.
Put the garlic in a small saucepan with the olive oil and heat very gently until the garlic begins to soften. Carefully scoop out the garlic and discard (or crush and stir into mayonnaise for another use)£ Blanch the kale stalks for 2 minutes, then add all the leaves and blanch until tender. are tender, about 1 to 2 minutes.
Drain the kale and toss it with the garlic oil to make a smooth paste. The sauce can be prepared the day before.
For the rest
40g of butter
A pinch of chilli flakes
Black pepper to taste
Cook the pasta to your liking. Once ready, drain it, reserving some of the pasta water.
In a saucepan, heat the butter and add the kale sauce, then mix the pasta, adding a little cooking water if necessary. Add a squeeze of lemon and season to taste.
When the pasta is in sauce, divide it among four plates and sprinkle with dried chili flakes, a few black peppercorns and grate Parmesan cheese to finish.
Visit the Manteca restaurant yourself by booking online
Read our interview with Manteca’s Chris Leach here