Genovesine with Kale (Grünkohl) , Lemon and Büsum crab
In Northern Germany, Grünkohl (kale) is a traditional winter ingredient, celebrated for its hearty flavor and deep roots in local cuisine. Büsum crab (Büsumer Krabbe), freshly harvested from the North Sea, is especially appreciated in lighter springtime dishes, often paired with citrus to highlight its delicate sweetness. Brought together in one dish, they create a striking balance: where robust earthiness meets bright, coastal freshness. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
Bring Water to a boil , generous amount of salt , and cook the pasta a bit less then specified on the package.
While the pasta is cooking , dice the garlic in fine slices.
Cut chili in half, remove the seeds and white on the inside and cut finely.
Cut the salted lemon in quarter, remove the flesh and cut the skin very fine.
Put a pon on the fire and heat it on medium heat.
Put in the oliveoil , then the sliced garlic. When the garlic is slightly golden brown add the butter, the chili and the salted lemon.
Deglace with some of the pasta water and the lemon juice.
Add the pasta and let it cook on low heat for about a minute. Then add the grünköhl , give it a stir .
The grünkohl (Kale) will get soft quickly , once u reach this point add the fresh büsumer Krabben and let them warm in the pasta.
Finish with some salt, drizzle of olive oil and finely sliced chives.
| 400 g. | Genovesine Ziti Lisce |
| 200 g. | Büsum crab |
| 120 g. | Kale |
| 1 | Lemon Zest |
| 2 tbsp. | Lemon Juice |
| 15 g. | Garlic |
| 10 g. | Chili |
| 20 ml. | Olive oil |
| 15 g. | Butter |
| 5 g. | Salted Lemon |
| 2 pinches | Salt |
HOW TO PLATE
Pasta plate, deep plate or bowl.
Dress the pasta on the plate , finish with some oliveoil , chive , and lemon cest.
