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kamut spaghetti with cheese cave and cream of kale Thursday

" we are in danger of losing it, We must act now ... "
looked like the emergency room of ER, but it was my cooking ... but the cabbage I had on hand was saved. After being forgotten for more than a week in the pantry on the terrace, would be a shame to lose those two beautiful heads, even as they may be the last of the season.

too ripe and soft to use them in soups or the like, I made a concentrated cream with which I got two beautiful plates. This is the first, fast and simple but very special foods enriched with .

start with the pasta I had seen the Monograno Felicetti first year scorso in un contest che girava e poi in un fornaio. M'aveva subito incuriosito, e non poteva essere diversamente con il suo packaging così elegante ed essenziale lascia intendere che quel che conta è all'interno non all'esterno.

Ed in effetti non mente: questa volta ho ho trovato solo la versione al kamut che, oltre ad una cottura perfetta, per quanto io l'abbia stressato non poco, ha un sapore davvero ricco e corposo.

Spaghetto ricco, cavolo gustoso.... ci voleva proprio un formaggio speciale, come il Formaggio di Grotta delle Latterie Vicentine.

Si tratta di un formaggio fantastico, gustosissimo, dal sapore pieno, intenso, leggermente piccante. Me ne aveva parlato l'amico Domenico della Coldiretti e devo ammettere che è davvero fantastico.

Il formaggio, dopo una prima stagionatura di circa 60 gg, viene posto per almeno 5 mesi nelle Grotte del Castello a Schio. Si tratta di un rifugio scavato sotto il Castello  di Schio durante la seconda guerra mondiale.

Avevo pensato inizialmente ad una fonduta, ma temevo che il suo sapore intenso coprisse gli altri, quindi ho optato per una sgranatura del formaggio: bellissimo sentire lo spaghetto avvolto dal cavolo ed ogni tanto incontrare il pezzetto di formaggio che riempie di sapore il fondo del palato...

properties of cabbage I have spoken in several posts, but I never talked about the cheese.
is often banished from the table who wants to lose weight for its fat content, and sometimes with it other dairy products.

I am not a specialist, I'm just a blogger, then I start from the beginning: I do not like to think of a diet as a cure but as a lifestyle choice.
I therefore find it impossible to imagine the punishment and inflict hardship every day ... would be suffering and try to secure the overdriven mode as soon as possible (which are usually all the people on a diet ).

When preparing a dish or create a recipe, I think using best to feed healthy foods, in season, balanced and unbalanced. But I also think
enjoy what I eat, that meets with his presentation, combinations and contrasts, the curiosity it generates, in addition to the flavors, and I think that the articles since last autumn, can testify.

That said, if, in addition to milk daily, is recommended to eat 2 times a week on cheese, with portions of 100 grams to 50 grams of cheese or cheese for the season .... because negarmelo?? Indeed
me taste his own, and as 50-100 gr are few, just try one more good there!



Before closing, I invite you to tune web Radio Radicchio , Thursday 10 at 19:00, when I am very funny host of Eleonora and Giulia, conducting parallel transmission .

kamut spaghetti with cheese cave and cream of kale

Ingredients
For two people

• 160 grams of spagetti kamut (I used the Monograno Felicetti )
• 1 clump of cabbage
• 80 grams (approximately) of cheese cave (I used the Dairies Vicenza) or semi-hard cheese, delicious
• extra virgin olive oil salt and pepper
• bresaola (optional )

Preparation Wash the cabbage and ribs removed the core and keeping only the leaves. Bake steam until they are nice to keep (in a pressure cooker about 15-20 minutes).

chop coarsely and shake it by adding a little cooking water or warm water and extra virgin olive oil. The end result will be a rather thick cream.

Bake the dough for 3-4 minutes in boiling salted water, then pass it in a pan with a little olive oil and salted boiling water to almost cover it.
Continue cooking, adding, if necessary, hot water (not cold or stop the cooking pasta).

half cooked (after about 3 minutes), add the cream of kale and finish cooking, taking care to get to the end with a thick cream with salt and wet but in the end.

Serve and sprinkle with shredded cheese cave with a knife and pepper.