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Black Cabbage Pesto #firstcourses #blackcabbage #vegetarianrecipes ■ Here you can find everything, my books and the things I use in the videos, the t-shirts. https://linktr.ee/rapanello Feel free to come and see. Black Cabbage Pesto Surprising is the right word, a surprising and easy pesto. There are no other definitions and in this case I wanted to enrich it with chopped bacon at the end but it wasn't absolutely necessary, I did it only to make my cholesterol friends happy who enjoy every fried protein they see passing by, good for them. Ingredients for 4 generous portions 400 g of black cabbage 4 tablespoons of parmesan cheese 2 tablespoons of pine nuts or walnuts Salt pepper to taste Olive oil 80 g Half a glass of cold water Remove the hard stem from the black cabbage leaves. Wash them well and boil them for 2 minutes in a pot of plenty of boiling salted water, like for pasta. Take the blanched cabbages and put them in a bowl of very cold water, so as to preserve color, flavor and nutrients. Do not throw away the water because then you will cook the spaghetti if you have to make them immediately. Squeeze the cold cabbage with your hands, but not too squeezed and make 3 balls, I repeat squeezed but not too much. Put the black cabbage in the blender, add the pine nuts, or some walnuts, I used shelled sunflower seeds, also add all the other ingredients including the cold water which has the function of making the pesto fluid enough to spin in the blender without getting stuck. Blend, you choose how creamy you want it, the more you spin the finer and creamier it becomes. Cook the spaghetti or another pasta al dente, in a pan put the pesto which must not be cooked so heat the pan a little only at the last moment before the pasta. Put the pasta al dente and a ladle of water, mix well and you're done. If you like, you can put some chopped walnuts on top, or thin, browned bacon without its fat. A really simple recipe that will send you out like a balcony.