Name: Cavolo nero bruschetta
Cook time: 35 min
Total time: 35 min
Ingredients: 400 gram cavolo nero; 1 small stick celery, washed well and finely chopped; 1 small onion, finely chopped; 2 large cloves garlic, crushed; 3 tablespoon olive oil; 1 teaspoon rosemary, chopped; 400 gram can of cannellini beans, drained and rinsed; 1/4 cup water or light unsalted stock; 10 thin slices pancetta; 1 baguette; butter, for spreading; 1/2 cup parmesan cheese, freshly grated, plus extra piece of parmesan for shaving; 2 tablespoon extra virgin olive oil; 1 1/2 small bird's eye chillies, crushed or ¼ tsp chilli flakes; 1 cup meaty cherry tomatoes, halved

Ingredients

400 gram cavolo nero

1 small stick celery, washed well and finely chopped

1 small onion, finely chopped

2 large cloves garlic, crushed

3 tablespoon olive oil

1 teaspoon rosemary, chopped

400 gram can of cannellini beans, drained and rinsed

1/4 cup water or light unsalted stock

10 thin slices pancetta

1 baguette

butter, for spreading

1/2 cup parmesan cheese, freshly grated, plus extra piece of parmesan for shaving

2 tablespoon extra virgin olive oil

1 1/2 small bird’s eye chillies, crushed or ¼ tsp chilli flakes

1 cup meaty cherry tomatoes, halved

Method

1.Prepare cavolo nero first. Using a sharp knife, slice down either side of the leaf to remove central rib. Discard ribs and chop leaves. Plunge into a saucepan of lightly salted boiling water and cook for 7 minutes. Drain, refresh with cold water, then leave to drain.

2.Put celery, onion and 1 clove of garlic in a medium frying pan with 2 tablespoons of olive oil. Cover pan with a lid (or make do with a plate) and cook gently for about 15 minutes until vegetables are softened but not browned.

3.Remove lid, add rosemary and beans, cook for 1-2 minutes, then add water or stock. Crush to a lumpy purée with a potato masher. Cook for 3-4 minutes, stirring often, until thick and creamy. Season with a little salt and turn off the heat.

4.Fry the pancetta in 1 tablespoon hottish olive oil in a small frying pan; it burns quickly so keep the heat moderate. When it is golden, scoop it out of the pan and drain briefly on paper towels.

5.Cut baguette into five pieces then cut each piece in half horizontally. Toast until lightly golden, cool slightly then spread with butter and sprinkle with parmesan.

6.Heat extra virgin olive oil in a clean frying pan and add last garlic clove and chilli. Cook for 1 minute, then add cavolo nero. Cook until cavolo nero is piping hot, turning often with tongs.

7.Spread bread with bean purée and top with tomatoes, cavolo nero and pancetta. Shave parmesan over top and serve immediately.

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Ingredients

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