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PrintCAVOLO NERO WITH PANCETTA
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large saucepan. Add the onion, garlic, chili and pancetta, and sauté for 5 minutes or until soft.
- To prepare the cavolo nero, trim any wilting leaves, then cut the heads in half lengthwise.
- Remove and discard the hard central stem and roughly chop the leaves.
- Add the cavolo nero to the onion mixture and stir well. Pour in the stock and season with salt and pepper.
- Cook for 4 minutes over a moderate heat, stirring constantly.
- Finally, add the grated Parmesan.
- Serve immediately.
INGREDIENTS
- 2 tablespoon Cooking oil
- 2 onion, sliced
- 2 garlic clove, crushed
- 2 red chili, cored, seeded and diced
- 300 grams diced pancetta
- 2 head of cavolo nero
- 10 tablespoons chicken stock
- 300 grams coarsely grated Parmesan cheese
- Salt and pepper
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