100 g Principato di Lucedio cannellini beans
50 g Tuscan kale
50 ml extra virgin olive oil, organically produced by Azienda Agraria Alberti (Fattoria Aquilone)
1 teaspoon of Peperita chilli pepper
1 clove of garlic
1 dessertspoon of sliced Savini Tartufi truffle
150 g Monograno Felicetti kamut tagliatelle or ribbon pasta
the zest of 1 organic lemon
the juice of half a lemon
Makes 2 servings.
Soak the beans in water for about 12 hours. Pour away the soaking water. Rinse the beans under running water, put them in a large pan with plenty of cold water and boil without salt for 45-50 minutes or until they are cooked but still slightly al dente. Drain and put into a small pan.
In the meantime, bring a large pan of water to the boil for the pasta. Wash and dry the lemon, remove the zest and cut into thin strips. As soon as the water starts to boil, plunge in the strips of lemon zest for a few minutes to soften. Remove from the water using a small sieve or slotted spoon (the water must keep boiling), run under cold water and put them aside. Add salt to the water.
Wash the kale, shred and blanch in the boiling water for a couple of minutes max. Take it out with tongs, drain and put into a food processor. Put the tagliatelle into the same boiling water. Pulse the cabbage briefly with the oil, lemon juice, salt and chilli pepper and then gently stir this mixture into the beans. Heat the bean and cabbage sauce over a very low heat until tepid. Meanwhile put a little oil to heat in a large thick-bottomed frying pan. Peel the garlic clove, cut in half and add to the oil together with the truffle, broken into pieces. Leave to flavour for a few minutes and then discard the garlic. Drain the tagliatelle al dente and heat through in the hot oil with the truffle, adding the lemon zest.
Take off the heat, put the pasta into dishes and add as much as you like of the beans and cabbage, either alongside or on top. Finish with a drizzle of raw oil and a pinch or two of chilli pepper. Serve immediately.
Recipe created for Taste 2012 (click here for all the recipes). I would like to thank Pitti Immagine and all the producers who gave me the ingredients to prepare this dish: Principato di Lucedio, Azienda Agraria Alberti (Fattoria Aquilone), Peperita, Savini Tartufi e Monograno Felicetti.