White corn Pennette Rigate with Tuscan kale, black garlic cream and hazelnuts

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Serves 4


250 grams Bontasana White Corn Pennette Rigate
16 grams chopped toasted hazelnuts

For the black garlic cream:
3 cloves of black garlic
40 grams toasted and peeled hazelnuts
20 grams extra virgin olive oil
10 grams ice
salt to taste
freshly ground black pepper to taste

For the Tuscan kale cream:
60 grams Tuscan kale, only leaves without the nerve
10 grams ice
8 grams almonds
20 grams extra virgin olive oil + more for creaming
salt to taste

In a mixer, combine the black garlic, toasted hazelnuts, extra virgin olive oil, ice, salt, and pepper. Blend until you get a thick and homogeneous cream. Set aside.

Cook the white corn penne in plenty of boiling water and drain when al dente, reserving some of the cooking water.

Blend the kale leaves with the almonds, ice, extra virgin olive oil, and salt.

Stir the pasta with the kale cream and, if necessary, add some of the cooking water to maintain the creamy consistency. Dress with a drizzle of extra virgin olive oil.

Serve the White Corn Penne on the black garlic sauce and garnish with chopped hazelnuts.

Recipe by Emanuele Giorgione
Wellness Gourmet | Consultant | Education Specialist
Wellness & Food Intolerance Aware Cuisine


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