Just one course? That could help to keep a good nutritional balance regardless of quantities, provided that this dish doesn’t turn into a kind of high-energy hotchpotch, with too many flavors in it. It would be better to turn to simple recipes which include 3-4 basic ingredients, among which cereals cannot miss. Italian tradition has many choices: pasta with vegetables and little quantities of fish, potatoes or cereals pies. Here’s our dish for today!
SPAGHETTI WITH BELGIAN ENDIVE ON SAVOY CABBAGE AND TALEGGIO CHEESE SAUCE
INGREDIENTS FOR 4:
- 320 gr of integral spaghetti
- 4 endive heads
- 10 cabbage leaves
- 100 gr of taleggio cheese cut in pieces
- 2 finely minced garlic cloves
- 10 finely minced sage leaves
- ½ tsp of curcuma
- olive oil
- Cut the cabbage leaves in 4-5 parts and boil them in salt water for 10 minutes, until they get soft. Drain them on a dish and keep the water in a warm pan. Let them cool, gently squeeze them and then blend them with the taleggio pieces and some milk until you get a soft cream.
- Separate the endive heads and keep some small leaves aside for the decoration: cut the leaves in thin strands.
- Saute the garlic and the sage in 3-4 tbsp of oil for a couple of minutes, then add the endive strands, salt and stir fry for about 5 minutes; lower the temperature of the burner, add the curcuma diluted with half glass of cabbage water and cook for another 2-3 minutes.
- Boil again the cabbage water and cook until al dente the spaghetti. Drain them and put them in the pan with the endive for one minute; serve them on the dishes and pour some warm cabbage cream on top. Decorate with the endive small leaves and dish out immediately.