Cavolo nero ("black cabbage") pesto is a typical winter condiment present in any respectable Tuscan kitchen. This type of kale grows mainly in the central regions of Italy and this unique sauce is prepared using the crispy looking tasty vegetable as a base together with pine nuts, extra virgin olive oil, garlic, vegetarian cheese and a pinch of salt. Cavolo nero is used in many other recipes and has earned its place in the realm of pestos owing to its wonderful colour and health-giving properties (amongst other things, cavolo nero has been hailed by scientists for lowering bad cholesterol levels).
This week, we serve our salubrious, green-hued pesto with tangles of fresh mafalde pasta. Mafalde, also known as “reginette” (Italian for “little queens”) are an alluring, ribbon-shaped pasta with beautiful wavy edges and a striking appearance. In 1995, the Italian government commemorated the Princess Mafalda of Savoy with a limited edition stamp. Princess Mafalda died during the Second World War, whilst detained in a German concentration camp. The mafalde pasta is said to evoke the princess’ curls. This wasn’t the first time Princess Mafalda’s life had been marked by tragedy: the SS Principessa Mafalda Italian transatlantic ocean liner was named after her. This was one of the most luxurious ships at the time. Unfortunately, it sank off the coast of Brazil in 1927.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Mafalde (165g):
Durum WHEAT Semola, WHEAT Flour, EGG, Rice Flour
Cavolo Nero Pesto (70g):
Cavolo Nero, Extra Virgin Olive Oil, Grana Padano (MILK), Pine Nuts, Salt, Garlic
Vegetarian Italian Grated Cheese (8g):
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme