Braised cavolo nero

AT A GLANCE

  • Serves 4 - 6 people

Robust greens such as cavolo nero stand up well to a slow braise. Cooking cavolo nero in just olive oil and garlic is simply delicious, but the addition of ricotta salata and pancetta gives a welcome salty hit.

  • 480 gm (about 2 bunches) cavolo nero
  • 60 ml (¼ cup) olive oil
  • 100 gm mild pancetta, cut into batons
  • 4 garlic cloves, thinly sliced
  • 125 ml (½ cup) chicken stock
  • For grating: ricotta salata (optional, see note)
01   Preheat oven to 160C. Pull the cavolo nero leaves away from the thick ribs, wash well and set aside.
02   Heat oil in a casserole over medium-high heat, then cook pancetta and garlic until just golden (2-3 minutes). Add cavolo nero, stir to combine, add stock, stir again, cover with a lid or foil and braise in the oven until cavolo nero is very tender (1-1½ hours). Serve with ricotta salata grated over.

Note Ricotta salata is a firm, salted variety of ricotta, available from select delicatessens.

Topics:

PANCETTA, ITALIAN, AUTUMN, CAVOLO NERO, SIDE DISH, GARLIC, DRINK SUGGESTION

Recipe:

LISA FEATHERBY

Photography:

MIKKEL VANG

Styling:

LYNSEY FRYERS-HEDRICK , LISA FEATHERBY

Drinking Suggestion:

CHUNKY, RUSTIC RED BARBERA. , suggested by MAX ALLEN

FEATURED IN

Apr 2014

Apr 2014

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