Fusilloni Gratinati with Kale and Pecorino
Category: Main Dishes
Servings: 4
This deliciously rich and comforting dish, Fusilloni Gratinati with Kale and Pecorino, is the perfect blend of earthy greens, creamy cheese, and aromatic herbs. The combination of sautéed kale, a luscious Pecorino cream sauce, and melted mozzarella makes it an irresistible meal that’s guaranteed to please your taste buds. It’s simple to prepare and yet feels elegant—ideal for a cozy dinner or an impressive meal for guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kale (Cavolo nero) | 250g |
| Fusilloni pasta | 320g |
| Garlic | 1 clove |
| Ground chili powder | to taste |
| Heavy cream | 250g |
| Pecorino Toscano cheese | 200g |
| Fiordilatte mozzarella | 150g |
| Pine nuts | 20g |
| Ground cumin | to taste |
| Dill | to taste |
| Thyme | to taste |
| Extra virgin olive oil | to taste |
| Black pepper | to taste |
Instructions
Step 1: Prepare the kale by thoroughly washing the leaves. Trim the tough stems from the kale and finely chop the lower parts where the leaves are sparse. For the upper leaves, chop more roughly to ensure uniform cooking. Once the kale is chopped, bring a pot of salted water to a boil and cook the kale for about 25 minutes, until tender.
Step 2: While the kale is cooking, prepare the Pecorino cream sauce. Grate the Pecorino cheese finely and set aside. In a separate pan, heat a drizzle of extra virgin olive oil over medium heat. Add the garlic, finely chopped, along with the ground cumin and chili powder. Sauté for a minute, allowing the spices to infuse the oil, then pour in the heavy cream.
Step 3: Once the cream is warm, stir in 160g of grated Pecorino and whisk gently until the cheese has melted and the sauce becomes smooth. Season with black pepper to taste. Set aside and keep warm.
Step 4: While the kale is cooking, slice the Fiordilatte mozzarella into thin rounds.
Step 5: Once the kale is tender, drain it thoroughly. Next, cook the fusilloni pasta in the same pot of boiling salted water until al dente. Once cooked, drain the pasta, reserving a small amount of the cooking water.
Step 6: Add the cooked fusilloni directly into the Pecorino cream sauce, tossing well to combine. If the mixture is too thick, add a splash of the reserved pasta cooking water to reach your desired consistency.
Step 7: In a baking dish, layer the kale and cream sauce mixture, followed by a layer of fusilloni. Repeat the layers, finishing with a generous sprinkle of the remaining 20g of grated Pecorino cheese, fresh thyme, and dill.
Step 8: Arrange the slices of Fiordilatte mozzarella over the top, then sprinkle with pine nuts. Drizzle a little more olive oil over the top for added richness.
Step 9: Preheat your oven to 200°C (392°F). Bake the Fusilloni Gratinati for about 15-20 minutes, or until the top is golden and bubbling.
Step 10: Once baked, remove from the oven and serve hot, garnished with additional thyme and dill if desired. Enjoy the creamy, cheesy goodness of this kale and Pecorino gratin—perfect for a satisfying meal!
This comforting dish combines the deep flavor of kale with the tangy richness of Pecorino, accented by the freshness of dill and thyme. It’s sure to become a new favorite for family meals or dinner parties, offering a hearty yet light twist on traditional pasta gratins. Enjoy it with a side of crusty bread or a fresh salad for the ultimate meal experience!
