CROSTONE with CAVOLO NERO and BEANS 1 bunch cavolo nero, 120ml dried beans* or 400g tinned (ideally cannellini or borlotti), 2 garlic cloves, pepper, 4 sage leaves, 4 tbsp extra virgin olive oil, seasalt, extra olive oil to serve, 8 slices of sourdough bread. Drain the tinned beans. Tear thick ribs off cavolo, cut finely. Sautée in 2 tblsp oil, adding tiny bits of water every so often, to prevent browning. Do this for ab. 10 minutes, until al dente. Meanwhile, heat beans carefully in oil with sage and 1 chopped garlic, adding a bit of water so it wont burn. When cavolo and beans are ready, toast the bread. Rub toast with the last garlic. Top bread with cavolo, then beans. Drizzle oil on top, add pepper and some seasalt. Serve immediately. *If using dried beans, soak in water overnight. Next day, cook in water with 2 tblsp olive oil, sage and 1 garlic. Don’t add salt yet or theyll stay hard. Cover, simmer 20 mins or until cooked. Add salt, simmer 10 more mins uncovered.
Posted on: Sat, 03 Jan 2015 15:04:07 +0000
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