Season: Winter
Ingredients – serves 4:
10 leaves of kale
1 leek
2 cloves garlic
180 g pizzoccheri pasta
1 teaspoon of assa foetida purified with ghee
1 teaspoon of Appeto Virya®
½ teaspoon of coriander powder
½ teaspoon of fennel fruit
1 teaspoon of grated fresh ginger
1 teaspoon of allspice powder
ghee to taste
rock salt to taste
Method
After having cleaned and washed the leek thoroughly, chop the garlic and add together in a pan with a little water and let it simmer. Meanwhile, remove the leathery stem of the Kale leaves, wash and cut finely. Add the leek, add water in abundance (will also serve for cooking pizzoccheri), asafoetida, Appeto Virya®, coriander, fennel, ginger, allspice, rock salt. Halfway through cooking, add the pizzoccheri. When cooked, serve hot with ghee.
