strozzapreti with black kale, sage, and potatoes

deborah madison is one of my favorite cookbook authors. i have never made anything of hers that i didn't like. i mean, the good lady obviously loves her butter, so what is there not to like?! :)

normally i use the old standby, but her local flavors book is also a great treat, with beautiful photos of recipes organized by seasonal fare typically found at your farmer's market.



even though i hate the colder, darker days, i have to admit that i love dinner in the fall. everything becomes warm and hearty without being yet winter heavy.

strozzapreti ("priest stranglers") refers to the pasta's shape, which resembles folded and twisted ribbons of fettuccine. the strozzapreti i found at fairway was probably a little more twisted than what i'm used to but ms. madison also suggests gemelli if you can't find any.



ms. madison also suggests this serves 4 ... umm, maybe 4 paul bunyans. i did use a bit more pasta than her recipe (who buys 3/4 lb of pasta??) but even so, this pasta is quite rich, so it would easily serve 6, and maybe 8 if you had something else accompanying the dinner.



strozzapreti with black kale, sage, and potatoes: serves 6
adapted from madison's local flavors (2002, p. 101)

4 tb butter
3 large garlic cloves, peeled and smashed
10 sage leaves
2 bunches cavolo nero (black kale)
salt + pepper
2 cups finely diced yellow potatoes (about 3/4 lb)
1 lb strozzapreti
5 oz italian fontina cheese, cubed
freshly grated parmigiano-reggiano

1. bring large pot of water to boil. meanwhile, heat butter, garlic, and sage in small skillet over medium heat until butter is lightly browned and nutty smelling. turn off the heat and discard the garlic.

2. chop kale coarsely. when the water is boiling, add salt and kale. boil for 4 minutes, then add potatoes, and boil for 6 more minutes or until both are tender. scoop out, shake off excess water and reserve in bowl. in same water, cook pasta until al dente, then drain.

3. combine pasta, potatoes, and kale. pour the butter and sage over the mixture and using a pair of tongs, pick up some of the pasta to wipe out the butter pan. add the fontina and a generous grating of parmigiano, and toss well. season with pepper and enjoy!