Cavolo Nero and Pancetta Crostini
By NatooraPerfect for a quick and tasty lunch, or for a late weekend breakfast. Serve with eggs for a complete mealTime and servings
Total time
Servings
Prep time
Cooking time
Ingredients
7 total- 300 g of cavolo nero
- 1 natoora large garlic bulb
- 50 g of natoora thick slice of italian pancetta
- 4 slices of rye bread, or you can use sourdough
- 2 tbsp of extra virgin olive oil
- 1 dried chilli
- 1 large handful of natoora 30 months aged parmigiano reggiano scaglia d'ora, freshly grated
Method
7 stepsStep 1
Separate the leaves of the cavolo nero, break into pieces and give a good wash. Drain and set aside
Step 2
Using a sharp knife, cut the pancetta into thin strips
Step 3
Heat the olive oil in a large skillet with the crushed chilli, and garlic
Step 4
When hot, add the pancetta and allow to colour, about 3 minutes
Step 5
Add the cavolo nero and stir-fry for about 5-7 minutes, until tender. You can add some water to allow the leaves to soften. Season to taste
Step 6
Toast the bread slices, then top with the cooked cavolo nero
Step 7
Finish with grated Parmesan