This homemade pasta with kale and merguez meatballs combines creamy kale sauce with spicy merguez and sautéed forest mushrooms. A recipe from our cooking teacher, where pure ingredients and craftsmanship come together in a delicious dish.
Serves 4
Ingredients:
400 g pasta flour
4 eggs
Method:
Place the flour in a mixing bowl.
Add the eggs.
Knead the ingredients until a smooth, cohesive dough forms. If the dough remains crumbly, rinsing your hands under cold water can help bind it better.
Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.
Roll out the dough into a very thin sheet, 1–2 mm thick (note: cooked pasta doubles in thickness).
Cut the dough into fine ribbons. A pasta machine can also be used.
Bring a large pot of water with a generous pinch of salt to a boil.
Add the pasta, stir gently, and cook for 2–3 minutes or to desired doneness.
Reserve 1 ladle of pasta cooking water.
Drain the pasta in a colander.
Return the drained pasta to the pot, pour over the reserved cooking water, and toss immediately.
Ingredients:
500 g kale
500 g merguez sausages
200 g forest mushrooms
2 shallots
Salt & pepper
Olive oil
2 cloves garlic
250 g mascarpone
100 g Parmesan cheese
Method
Remove the thick stem from the kale.
Rinse the leaves in clean water and drain.
Cut the kale into 1 cm wide strips.
Cook the kale in lightly salted boiling water for 10–12 minutes.
Reserve 2 ladles of kale cooking water.
Drain the kale in a colander.
Remove the meat from the merguez sausages and form oval meatballs.
Heat oil in a pan and cook the meatballs over low heat.
Place half of the kale in a blender. Add mascarpone and blend into a smooth sauce; season with salt and pepper.
Add a little reserved kale cooking water if needed to reach the desired sauce consistency.
Prepare the forest mushrooms and tear into smaller pieces.
Peel and finely chop the shallots and garlic.
Heat oil in a wok, add shallots, and sweat until translucent.
Add mushrooms and garlic, stir-fry for max 3 minutes; season with salt and pepper.
Add the merguez meatballs and remaining kale, stir gently.
Pour the green sauce over the mixture, stir, and warm over low heat.
Season the dish to taste.
Plating
Plate the pasta in pre-warmed deep plates.
Cover the pasta with the kale sauce.
Finish with shavings of Parmesan cheese.