Tuscan Trumpets with Kale and Cannellini Beans
Tuscany is one of the most culturally and gastronomically diverse regions of Italy, but most of their cuisine is quite rustic and simple, relying on fresh, local ingredients and simple preparations. Cannellini beans, kale, cheese, and cured meats are all staples of Tuscan cuisine, with legumes being so popular that Tuscans are sometimes referred to as “mangiafagioli,” or “bean-eaters!” Trumpets, known locally as Gigli, are a very prevalent shape in Tuscan cooking, and we chose them to ground this recipe, which although not traditionally Tuscan, brings some of the region’s most popular ingredients together for a fast, fresh, and delicious meal!
INGREDIENTS
MAKES FOUR-SIX SERVING
- 1 pound Sfoglini Trumpets
- 8 ounces pancetta, diced
- 1 large shallot, finely chopped
- 3 cloves of garlic, minced
- 1 anchovy fillet
- 1/2 cup dry vermouth or white wine
- 2 bunches lacinato kale (approximately 8 ounces each), stemmed and roughly chopped
- 1 15-ounce can of cannellini beans, not drained
- 2 cups cherry or grape tomatoes, halved
- 1/2 cup mascarpone cheese
- Grated pecorino cheese, to serve
DIRECTIONS
Bring a pot of heavily salted water to a boil for the pasta, but do not add the pasta yet.
Heat a large sauté pan over medium low heat. Add the pancetta and cook, stirring occasionally, until fat has rendered and the pancetta is just cooked through. Remove from pan and set aside, leaving the rendered fat in the pan and keeping the heat on medium low.
Add the shallot and cook gently, stirring occasionally, for 5-10 minutes, or until the shallot has softened and is translucent. Add the garlic and the anchovy and continue to cook for 1 more minute. Increase heat to medium and add the vermouth or white wine. Stir while the alcohol begins to evaporate.
Once most of the alcohol has evaporated, after about 1 minute, add the kale to the pan, turn the heat off, and cover. Let sit for 2 minutes or until the kale has softened. Stir in the beans (with the liquid) and the tomatoes. Add dollops of the mascarpone nestled into the vegetables so it begins to melt with the residual heat.
Add the pasta to the boiling water.
After the pasta has cooked for about 4 minutes, turn the heat to medium on the pan with the kale and bean mixture. Once the pasta is al dente, strain and transfer to the sauté pan and stir it gently into the other ingredients, letting the pasta finish cooking in the sauce. Turn the heat to medium low if necessary to prevent the pasta sticking to the pan.
Serve topped with plenty of pecorino cheese.
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Chef's Note: The last few steps of this recipe (beginning with adding the kale to the pan) move very quickly. It’s best to have the water boiling and to start cooking the pasta as soon as the mascarpone is added to the pan. By the time the mascarpone has melted, the pasta will be ready to be added to the pan.
Lacinato kale, known in Europe as Cavolo Nero, is not as tough as the more widely known curly-leaf kale, and becomes very tender after just minimal exposure to heat. Trust the short cooking time for it in this recipe.
Pasta Swaps: This recipe would also work well with Cavatelli, Whole Grain Trumpets, or Vesuvio.