INGREDIENTS
1
Lacinato or tuscan kale, leaves
2
Parsnips, small
1/2 lb
Orecchiette pasta
1 tsp
Fennel seeds, whole
1 tsp
Peppercorns, whole black
1/2 tsp
Peppercorns, whole green and white
1
Salt
3 tbsp
Olive oil
3 tbsp
Butter
1/2 cup
Parmigiano cheese, grated
1/2 cup
Pecorino romano cheese, grated