Cavolo Nero
Pan fry diced chorizo then add sliced cavolo nero and sliced garlic. Good with penne.
Rob Hall, Leila’s shop
Cavolo Nero on toast
Chop cavolo nero thickly, pan fry with garlic, bit of chilli, butter and oil, salt and pepper. Have on toast with poached egg on top.
Rob Hall, Leila’s shop
Cavolo Nero and chestnuts
Roast the chestnuts, peel and cut into bitesize pieces. Remove the stalks of the Cavolo Nero leaves and finally chop. Pan fry with onion and garlic in olive oil. Add the leaves and chestnuts, finish with salt and plenty of pepper. (bacon or pancetta can be added)
inspired by Jane Grigson’s English food
13/12/2010 by jerome _ Comments (0)
Tags: savoury _ side dish
SALSIFY (Scorzonera)
Keep whole. Peel it, boil it, roast it. Olive oil, salt, bit of pepper.
Martin Cohen, Rochelle School Canteen
OVENBAKED SALSIFY
Wash, peel the salsify. Immerse into water with lemon juice to avoid discoloration. Cook in stock until tender. Panfry shallots in olive oil, add some double cream and reduce. Add the salsify and a little stock. Season with salt and pepper and pour into ovenproof dish. Sprinkle with grated cheese and brown in preheated oven.
inspired by Larousse gastronomique
13/12/2010 by jerome _ Comments (0)
Tags: savoury _ side dish
1 can of smoked anchovies, drained 500g of cooked beetroot
For the dressing:
2 1tbsp 1⁄2 tbsp 3 tbsp
shallots, finely chopped chopped chives white wine vinegar olive oil
salt & pepper
What to do: Cut into 5mm slices and lay them on plates or a serving dish. to make the dressing, mix together the ingredients, along with some seasoning, and spoon it over the beetroot. Arrange the anchovies on top.
17/11/2010 by jerome _ Comments (0)
Tags: savoury _ side dish _ starter