Canneroni with Kale & Lemon

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15m prep

20m cook

2 servings

Difficulty: Easy


  • Canneroni Pasta Gragnano
  • Parmigiano Reggiano PDO Cubes Tin
  • Garlic from Italy
  • Baby Kale
  • Lemons Amalfi from Italy
  • Extra VirginOlive Oil
  • Crushed Black Peppercorn
  • Sicilian White Salt


  1. Take 750ml of water in a pot and add 1 smashed garlic clove, 1 slice of a lemon skin peel, some salt and black pepper into the water and bring it to boil.
  2. Now add kale to the same boiling water pot and remove after 20 seconds along with garlic clove and lemon peel
  3. Add the Canneroni pasta to the infused water and let it cook for 12 mins
  4. Take another pan and add extra virgin olive oil along with the same garlic & lemon peel used in the beginning to infuse the water
  5. Once the oil is infused, add kale to the frying pan and season it with some black pepper and salt. Let it fry for 1 min in the pan until it turns a fine brown shade and crispy
  6. Now, grate the Parmigiano Reggiano PDO Cubes and keep them aside
  7. Make sure to leave a bit of water in the pasta pot to ensure the right flavour is preserved
  8. Next, add grated Parmigiano Reggiano PDO, EVO oil, and black pepper, along with grated lemon peel and lemon juice to the pasta pot and give it a good mix
  9. For plating, add the delicious pasta to the plate and garnish it with crispy kale. Now, add the grated Parmigiano Reggiano PDO, pepper and extra virgin olive oil for that added flavour.

Buon Appetito!


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