Rigatoni met cavolo nero en nieuwe olijfolie
River Cafe 30, p. 130
Ingredients
- 1 kg cavolo nero (alleen de bladeren)
- 2 teentjes knoflook, gepeld
- 250 ml extra virgine olijfolie van de eerste oogst (novello)
- 500 g rigatoni
- Versgeraspte parmezaanse kaas
Capture the full recipe from the book
Open River Cafe 30 at page 130 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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