This dish is from Thomas Straker’s new book.
It’s Di Martino Rigatoni with a sauce blanched Cavolo Nero with really good olive oil and garlic, and then finished with lemon zest, Parmigiano Reggiano and more olive oil.
Big, punchy, and bold. I really liked it but my wife wanted more nuance.
I think it delivered on what it promises. It doesn’t shy away from being a kale sauce at all.
by agmanning
11 Comments
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Look at the colour!
All the ingredients combined sound delicious
looks amazing, I thought his cookbook wasnt released until august?
Holy moly looks amazing
I love Tom Straker. I did the gazpacho from his book a couple of weeks ago
For that kind of dish, do you miss protein later at night? Looks delicious, worried I’d be hungry later!
Looks fantastic.
I tried making this and thought it was bland and even a bit gross. The amount of oil + not that much flavour from blended blanched cavolo nero and a bit of garlic. Looked aesthetically very pleasing like yours but the flavour wasn’t there for me.
How do you define “really good olive oil”? Cold pressed?
Did you put food colouring in the dish as it doesn’t look natural.
I would devour the absolute fuck out of that. Sometimes the simple, bold, un-nuanced things are what we need.