Fusilli di Cavolo
Cavolo, which is quite simply kale, sounds so much more fantastic and elaborate when said in bravado Italian. It doesn't need selling though. It's so versatile and easy to work with, we've been having it baked with salt and paprika in lieu of crisps, it's a key component of most smoothies that emerge from the mixer and when simmered in a shallow pan it's pretty good too.
We had a quantity of Swiss gruyere which I had been nibbling at like Ratatouille, not that I know that much about the film, other than a rat who I'm guessing likes cheese? I'm right aren't I? Genius.
There's always some form of pasta in the cupboard, I guess that's what you get from growing up with Impregilio. Old habits die hard and all that? Now though, gluten free alternatives work at reducing the glycemic load and the guilt around over consumption is, reduced.
That's what we went for, gluten free fusilli. It's rice based, it's delicious when boiled with a dash of salt and olive oil, of course.
While the fusilli is boiling away, get the cavolo, kale, simmering in a shallow pan. After three of four minutes it should evolve into that rich green tone and feel al dente. At this point drain any excess water, return to the heat and add in two cloves of chopped garlic and the crushed pepper. The Doves Farm fusilli that we use takes around 8 minutes to cook, making this an easy fast food guilt free dinner situation.
Drain the pasta, plate up. I've got a confession to make...
Okay, there's a wine that you need to know about. I was going to keep it secret until I had bought up the remaining half dozen bottles in the store, but, things taste better when shared right?
Okay there's a wine that you need to know about.
We popped into Connolly's just down the road, with a vague description of what it was we liked and thought we wanted. It also turned out the Sommelier has experience with incapacitation from broken hands, so with this bottle came recovery tips and genuine empathy. Excellent service aside, this Falerio dei Colli Ascolani made a perfect accompiment to the pasta. It rumbled the senses, giving a picture of what rural Italy has to offer.
We'd been talking about maybe heading a little further afield than Fontainebleau for climbing in the spring, I just need to georeference vineyards with geological goals and this might just happen...
If I'm not in Italy in six months time recovering my tarsals and A1 pulley through wine and carbs, promise to call the white coats and have me institutionalised? It's such a perfect break that I would be unstable to not gather up the buddies and hit the continent.
Okay, back to the food.
The Gruyere was grated and crumbled over the hot pasta, melting to coat it with a light layer of nutty and deliciously creamy cheese.
It was hard not to sit back in silence and think, mmmm mmmm mmmm! Delicious...