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

White corn Pennette Rigate with Tuscan kale, black garlic cream and hazelnuts
Plate of White corn Pennette Rigate with Tuscan kale, black garlic cream and hazelnuts
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Ingredients · Serves 4


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

PENNETTE RIGATE N°10 · WHITE CORN

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