Gratinated Fusilloni with Black Kale and Pecorino

To prepare the gratinated fusilloni with black kale and Pecorino, start by washing the black kale leaves well, removing the end of the stalk where there are no leaves. Then finely chop the part of the stalk with fewer leaves and gradually make the cuts coarser towards the leaves: this way, the cooking of the black kale will be uniform 1. Place it in a pot with salted boiling water and boil it for about 25 minutes 2. Meanwhile, you can focus on the Pecorino cream: grate it finely 3.

In a pan, pour a drizzle of oil, the peeled and chopped garlic 4, cumin and chili powder 5. Lightly flavor the spices, then pour in the cream 6.

As soon as the cream is heated, add 160 grams (5.6 oz) of Pecorino 7, mix with a soft whisk 8 or a wooden spoon to melt the cheese. Pepper and salt to taste 9 and then turn off the heat.

When the black kale is cooked, drain it 10 saving the cooking water and pour it into a tall glass, add a little of the cooking water 11 and blend with an immersion blender. Boil the fusilloni in the same water where you cooked the black kale, after bringing it back to a boil 12.

While the pasta is cooking, cut the fiordilatte mozzarella into slices 13. Once cooked, drain the fusilloni directly into the Pecorino sauce 14 and over medium-low heat, mix to flavor 15.

In a baking dish, pour a layer of black kale cream 16, then a layer of fusilloni 17, then again black kale cream 18.

Sprinkle with 20 grams (0.7 oz) of Pecorino, thyme, and dill 19, then lay down the mozzarella slices 20, then sprinkle with another 20 grams (0.7 oz) of Pecorino and thyme and dill to taste 21.

Sprinkle with pine nuts 22, a drizzle of oil 23 and bake at 356°F for about 20 minutes. This way, the fusilloni will become gratinated 24. Serve the gratinated fusilloni with black kale and Pecorino hot!