Farfalle al Cavolo Nero con Olio Nuovo

Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

The family Bonaccossi, who own the winery at the Medici Villa, Capezzana, gave us this recipe to go with the new season’s olive oil.


  • 1.1 kg (2.½ lb) cavolo nero leaves
  • sea salt and freshly ground black pepper


Remove the stalks of the cavolo nero leaves, but keep the leaves whole. Blanch them in a generous amount of boiling salted water along with 2 garlic cloves for a few minutes only. Drain well. Put the blanched garlic and cavolo nero into the food processor and pulse-chop to a fairly coarse purée. In the last couple of seconds, pour into the processor about 75 ml (2.½ fl oz) of the oil. This make