Pan-fried cavolo nero, salami and borlotti beans

AT A GLANCE

  • Serves 4 people

This is perfect as a side to roast chicken but also hearty enough to enjoy as a meal in its own right. You'll need to begin this recipe a day ahead.

  • 200 gm dried borlotti beans, soaked overnight in cold water
  • 60 ml (¼ cup) olive oil
  • 3 garlic cloves, thinly sliced
  • 80 gm piece of Italian salami, cut into 1cm pieces
  • 1 small dried red chilli, finely chopped
  • 200 gm young cavolo nero
01   Drain borlotti beans, place in a saucepan, cover with cold water, bring to a simmer over medium heat and cook until tender (45-50 minutes). Drain, set aside.
02   Meanwhile, heat oil in a large frying pan over medium heat, add garlic and sauté until golden (2-3 minutes). Add salami and chilli, sauté until salami colours (3-4 minutes), add cavolo nero and cook until wilted (3-4 minutes). Toss through beans, season to taste and serve immediately.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

Drinking Suggestion:

YOUNG SANGIOVESE. , suggested by MAX ALLEN

FEATURED IN

May 2009

May 2009

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