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  • Cavolo Nero and Pancetta Crostini
Cavolo Nero and Pancetta Crostini

Cavolo Nero and Pancetta Crostini

Brought to you by: Natoora

Prep time:

Cook time:

Serves: 2

Perfect for a quick and tasty lunch, or for a late weekend breakfast. Serve with eggs for a complete meal
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  • 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


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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