Spaghetti with black kale cream and gorgonzola sauce

For the black kale chips:

• 5 black kale leaves
• 2 tablespoons extra virgin olive oil (30 ml)
• Salt to taste

For the black kale cream:

• 12 black kale leaves
• 1 garlic clove
• 2 tablespoons extra virgin olive oil (30 ml)
• Salt to taste
• Ice water (for cooling the kale)
• 1 ladle of water

For the gorgonzola sauce:

• 1/2 cup mild gorgonzola (100 g)
• 1/3 cup whole milk (80 ml)

To finish:

• 14 oz "spaghetti alla chitarra" (400 g)
• Chili pepper to taste

Preparing the black kale chips:

• Preheat the oven to 320°F (160°C).
• Arrange 5 black kale leaves on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt.
• Bake for 20 minutes or until crispy. Set aside.

Making the black kale cream:

• Boil lightly salted water and cook 12 black kale leaves for 5 minutes.
• Drain and immediately transfer to ice water to preserve the green color.
• Squeeze out excess water and blend the kale with garlic, olive oil, salt, and half a ladle of water until smooth. Cool and set aside.

Preparing the gorgonzola sauce:

• Heat the milk in a small saucepan over low heat.
• Add gorgonzola in pieces, stirring until the sauce is creamy. Keep warm.

Cooking the spaghetti:

• Boil the spaghetti in salted water according to package instructions. Drain well.

Assembling the dish:

• Heat olive oil in a pan with chili pepper and a ladle of water.
• Add 3 tablespoons of black kale cream, warming it through.
• Toss the spaghetti in the pan to coat with the cream.

Plating:

• Divide the spaghetti onto plates and pour gorgonzola sauce over the top.
• Garnish with black kale chips and a drizzle of olive oil, if desired.