Pasta With Cavolo Nero And Chorizo

Although cavolo nero is available in the UK from June to March, it is best in the winter after the first frost when it is sweeter. Click here for more about cavolo nero and how to cook it. If you are a vegetarian you can leave out the chorizo and substitute the parmesan for an alternative cheese in this recipe.

If want something super rich, you could use burrata instead of yoghurt. Chef Mateo Zielonka says that  burrata complements the grassy flavour of the cavolo nero. 

If you don’t have any chorizo to hand, use a judicious dollop of ‘nduja. Be careful, it is very (spicy) hot.

 

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