Silvia Colloca Instagram – Here’s a simple a nutritious mid week meal that is both soothing and delicious:
One Pot Fusilli with Potatoes, Borlotti and bitter greens
From my new show @silviasitalianmasterclass on @channel10au and @10playau
Ingredients
3 tablespoons of extra-virgin olive oil
1 small brown onion or French shallot, finely chopped
1 small celery rib, thinly sliced (reserve some of the green leaves for later)
400 gr of potato, peeled and cut into small cubes
300 of fusilli
1 can of borlotti beans, well rinsed and drained
120 gr of cubed Provola
6-7 leaves of cavolo nero, ribs removed, leaves torn, or baby spinach
salt and pepper for seasoning
Method
Boil some water in a kettle or in a pot. Or bring some vegetable stock to a low heat.
Heat the oil in a medium saucepan, add onion (or shallot), and celery and cook over medium heat for 2-3 minutes, until the onion is translucent.
Add the potato cubes along with a little water (just enough to cover them) and season with salt and pepper. Cook for 5-6 minutes or until the potatoes are starting to soften.
Add the pasta and enough water to stock to submerge it by 4 cm. Stir gently and cook for 8-9 minutes or until the pasta is al dente.
Turn off the heat, add the borlotti beans, provola and cavolo nero, and stir to melt the cheese and wilt the leaves with the residual heat. Serve in bowls with freshly ground pepper and a little drizzle of extra virgin olive oil
I used @barillaaus fusilli in the red packet for that added roughness to the pasta that makes it so very satisfying!
Bowl by @maxwellandwilliamsofficial | Posted on 17/Apr/2024 04:50:27
