Macarrão com molho verde feito com couve | Rita Lobo | Cozinha Prática

Rita Lobo teaches you how to make PASTA WITH GREEN KALE SAUCE. Simple and easy to prepare, and delicious, the kale and egg sauce makes the pasta shine! The chestnut crumble completes the dish's flavor. #NhacGNT​ #PracticalCooking​ #RitaLobo​ Ingredients: For the farofa: 1 cup yellow cornmeal (flaked) ½ finger pepper 2 tablespoons butter ¼ cup Brazil nuts Salt to taste For the pasta: ½ bunch kale (7 leaves) 200g spaghetti (or other long durum wheat pasta) 1 egg 1 clove garlic Juice of ½ lemon ¼ cup coarsely grated semi-cured cheese 2 tablespoons olive oil Salt and freshly ground black pepper Instructions: For the farofa: Coarsely chop the Brazil nuts. Wash, dry, and thinly slice the finger pepper (if you prefer a less spicy farofa, discard the seeds). Tip: To avoid spicy fingers in your eyes, rub oil or olive oil on your hands after cutting the peppers—capsaicin, the substance responsible for the heat, is fat-soluble. Then, wash your hands with soap to remove the oil. Heat the butter in a medium skillet over medium heat. When melted, add the chopped cashews and stir for 2 minutes to fragrant. Add the chopped chili pepper and stir for 1 minute. Season with salt and gradually add the cornmeal, mixing well to combine. Cook, stirring occasionally, for about 2 minutes, until the farofa becomes crispy. Set aside in a bowl. NOTE: The cashew and chili farofa makes 1 cup and can be stored for up to 5 days in the refrigerator. When ready to serve, reheat in the skillet. For the pasta: Wash and dry the cabbage leaves. Discard the central stem and cut the leaves into large pieces. Peel the garlic clove. Bring a large pot of water to a boil over high heat. When it boils, add 2 tablespoons of salt and add the kale leaves. Cook for 3 minutes, until the kale is tender. Using a slotted spoon (or tongs), transfer the leaves to a blender. Set aside. Add the pasta to the boiling water and cook for the time indicated on the package, or until al dente – stirring occasionally to ensure even cooking and to prevent the noodles from sticking together. With 2 minutes remaining on the pasta, reserve 1 cup of the cooking water to make the sauce. In a blender, blend the kale with the olive oil, garlic, lemon juice, semi-cured cheese, and ⅓ cup of the pasta cooking water until smooth. In a small bowl, crack the egg and transfer it to the blender—if it's spoiled, you won't lose the recipe. Season with salt and pepper to taste and whisk for 1 minute just to combine. Once cooked, drain the pasta and return it to the pan—no need to wash or dry the pan. Add the kale sauce and mix well—the heat from the pasta is enough to cook the egg and form a creamy sauce. Return the pan to low heat and gradually add the remaining reserved cooking water, stirring with a spatula, until a thick sauce forms. Serve immediately with the chestnut farofa. WHAT TO DO WITH THE KALE STALKS? Don't throw away the kale stems; they can be used in other recipes. You can chop them into thin slices and freeze them to speed up the preparation of stir-fries. When ready to use, simply transfer them from the freezer to a hot pan. Frozen stems work well in stir-fries with rice, beans, lentils, soups, and farofa. You can also try making kale stem tempura. ------------------------------------ ➡ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ➡ Also watch on Globoplay + Channels: www.globoplay.com ➡ Follow Nhac GNT on social media: Facebook:   / nhacgnt   Instagram:   / nhacgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br