Common sorrel or dock leaf (Rumex for the purists) has an intriguing taste mixing sour and bitter. It goes well with pasta and cream.
80 gr penne pasta
80 ml single cream
30 gr onion, chopped
30 gr common sorrel, chopped
1 tablespoon olive oil
1 pinch salt
¼ teaspoon curry powder
Cook the pasta in salted boiling water (8-10 minutes depending on the pasta) and start the sauce at the same time.
In a frying pan cook the onion in the olive oil for 3 minutes on a medium heat until they look softer and slightly golden. Add a very small pinch of salt, the chopped sorrel, a little water from the pan where the pasta is cooking and cook for a further 3 minutes until the leaves are wilted. Add the single cream and the curry powder and heat through for 2 minutes.
Drain the pasta and pour it in sauce, still in the frying pan, mix everything so the pasta is well coated, remove from the heat and serve.