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Tuscan Orzo Salad with Cavolo Nero & Pancetta
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25 min
Quick
Gurkerl Küche
Ein herzhafter toskanischer Herbstsalat: Feine Risoni-Nudeln treffen auf zarten, kurz angebratenen Schwarzkohl (Cavolo Nero), knusprig ausgelassenen Pancetta, geröstete Pinienkerne und würzigen Pecorino Romano. Ein wunderbar ausgewogener, mediterraner Hauptspeisensalat für den Herbst.
Preparation method
Bring plenty of water to a boil in a pot, salt generously, and cook the risoni pasta according to package instructions for about 8 to 9 minutes until al dente. Then drain, rinse briefly with cold water, and toss with 1 tbsp of extra virgin olive oil to prevent sticking.
Toast the pine nuts in a dry pan over medium heat without oil until golden brown and fragrant. Remove and set aside on a plate. Cut the pancetta into thin strips or cubes. In the same pan, slowly render the pancetta until crispy. Remove and drain on paper towels.
Thoroughly wash the cavolo nero, cut out the tough stems, and slice the leaves into bite-sized strips. Finely chop the garlic. In the pan with the remaining rendered fat and 1 tbsp of olive oil, sauté the garlic briefly, add the cavolo nero, and fry gently for about 3 to 4 minutes until wilted and tender. Season to taste with salt and freshly ground pepper.
Chef's tip
Preparation tip: If you want to make this dish vegetarian, simply omit the pancetta and sauté the cavolo nero in a little more olive oil instead.
Lemon freshness: The acidity of the lemon pairs perfectly with the subtle bitter notes of the Tuscan cavolo nero and the savoury depth of the pecorino.
Ingredients
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