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- Cavolo Nero and Pancetta Crostini
Ingredients
- 4 slices rye bread, or you can use sourdough
- 2 tbsp extra virgin olive oil
- 1 Natoora Large Garlic Bulb
- 1 dried chilli
- 50g Natoora Thick Slice of Italian Pancetta
- 300g Cavolo Nero
- 1 Large Handful Natoora 30 months aged Parmigiano Reggiano Scaglia D'Ora, freshly grated
Method
Step 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
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Filippo Berio Extra Virgin Olive Oil 500ml
500ml£7.50
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