Gratinated Fusilloni with Black Kale and Pecorino - Italian recipes by GialloZafferano
Gratinated fusilloni with black kale and Pecorino are a main course for winter lunches. A crispy and tasty crust will form with a pass in the oven!
Ingredients
- Italian kale (cavolo nero) 3 ½ cups
- Fusilloni pasta 11.3 oz
- Garlic 1 clove
- Green Peperoncino to taste
- Fresh liquid cream 1 cup
- Pecorino toscano cheese to grate 7.1 oz
- Fior di latte mozzarella cheese 1.3 cups
- Pine nuts 2 tbsp
- Powdered cumin to taste
- Dill to taste
- Thyme to taste
- Extra virgin olive oil to taste
- Black pepper to taste
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