Prepare the chips: choose about ten smaller leaves from the bunch and cut out the central rib.
Wash them under running water and dry with a clean cloth.
Arrange them in a row on a baking tray lined with baking paper.
Sprinkle with sweet paprika, a pinch of fine salt and a good drizzle of oil.
Bake in a preheated oven at 150 degrees for about 10/15 minutes. Keep an eye on them because they cook quickly.
Prepare the sticks: heat a pan and toast the speck without any other seasoning, then set aside.
Prepare the green cream: clean the cavolo nero leaves by removing the central rib. Soak the leaves for a few minutes and rinse.
Plunge the leaves into boiling water and boil for a few minutes.
Then transfer to a bowl of cold water. Keep the cooking water because it will be needed to cook the pasta.
Let the leaves cool slightly and, without draining too much, place them in a mixer.
Blend in batches with the Parmigiano, a pinch of coarse salt and plenty of oil. If needed, also add two tablespoons of cold water from the bowl.
It should become a fairly runny cream.
Meanwhile, cook the pasta very al dente.
In the pan greased with the speck, warm the green cream with a drizzle of oil and a little cooking water.
Toss the linguine in the sauce, finishing the cooking.
Plate the linguine with the sticks, chips and a thin layer of cream.
This dish will surely please even those who do not like cavolo nero thanks to its unique flavor.
Italia, Liguria
| Energy (kcal) | 161.04 |
| Carbohydrates (g) | 21.9 |
| of which Sugars (g) | 0.97 |
| Fat (g) | 4.16 |
| of which Saturates (g) | 1.8 |
| Protein (g) | 9.58 |
| Fiber (g) | 2.45 |
| Sale (g) | 0.37 |
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