WHOLE WHEAT FUSILLI WITH ESCAROLA AND OLIVES
5.64 oz Fusilli Barilla
7.05 oz escarole*
0.70 oz pitted olives
1.76 oz fresh spring onion
0.70 oz soaked sultanas
5 anchovies in oil
2 tbsp extra virgin olive oil
* you can use other endives or the outer leaves of other vegetable or salad varieties (lettuce, watercress, chicory, etc.)
Fill a pot with 5.27 pt of water and 0.70 oz of salt, put a lid on it and bring to boil.
While waiting, wash the escarole and spring onion thoroughly to remove any traces of soil or impurities, possibly by dissolving a teaspoon of bicarbonate of soda in the water you wash it with.
Chop the vegetables: the escarole leaves into coarse strips, the spring onion into thin slices, separating the green part from the white part, then put the green leaves together with the escarole.
When the water boils, blanch the green leaves together for 30 seconds. Then take them out with a skimmer and cool in iced water to preserve the colour.
Cook the pasta with the passive method, that is in the same water you’ve blanched vegetables: pour the Fusilli in and boil for 2 minutes without the lid, then stir, put the lid on and turn off the heat. Let the pasta cook for another 8 minutes, without taking the lid off or stirring.
Heat the olive oil in a non-stick pan.
Gently brown the white part of the spring onion, then add the anchovy fillets, olives and raisins. When the anchovies have dissolved, add the escarole and the blanched spring onion.
Drain the Fusilli and sauté them in the pan, mix well and serve.