Tuscan orzo salad with sautéed kale and pine nuts | Autumn lunch
(0)
25 min
Quick
Sezamo
O salată toscană caldă și reconfortantă de toamnă, ce combină pastele orzo al dente cu frunze de varză kale (Cavolo Nero) sotate la tigaie cu usturoi și fulgi de chili, îmbogățită cu parmezan maturat și muguri de pin crocanți.
Preparation method
Boil the orzo pasta in a pot with plenty of sea-salted water according to the package instructions (about 8-9 minutes), until al dente. Drain well and drizzle with a little extra virgin olive oil to prevent sticking.
In a dry pan, lightly toast the pine nuts over medium heat for 2-3 minutes, stirring constantly until golden and fragrant. Transfer them immediately to a plate so they do not burn.
Wash the kale leaves (Cavolo Nero), remove the thick fibrous stems, and chop the leaves into bite-sized strips. Peel and thinly slice the garlic cloves.
Chef's tip
For an extra aromatic note, you can also add a little finely grated lemon zest before serving.
50 min
Under an hour
