Ingredients
140g saskia beer black pig chorizo thinly sliced on an angle
150g cavolo nero stem
6g garlic
2g lemon zest
150g sourdough bread
20ml Vino Cotto
140g saskia beer black pig chorizo thinly sliced on an angle
150g cavolo nero stem
6g garlic
2g lemon zest
150g sourdough bread
20ml Vino Cotto
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
Slice the chorizo and gently rub with Extra Virgin Olive Oil. Cook on a preheated grill gently for 5 minutes, turning to ensure golden on both sides. Remove the chorizo and put to one side.
2
Remove the stems from the cavolo nero and roughly chop. Blanch for 1 minute in a pan of boiling salted water, then drain and place to one side.
3
Add a tablespoon of Extra Virgin Olive Oil to a large fry pan and heat over a medium to low heat. Add the finely chopped garlic and gently cook until translucent. Add the blanched cavolo nero and lemon zest and stir fry on a medium to high heat for 1 to 2 minutes. Drain on paper towel.
4
Grill the sourdough bruschetta on both sides until charred to your preference. Remove from the heat and rub the toasted bruschetta with a garlic clove that has been cut in half, then drizzle the bread with Extra Virgin Olive Oil.
5
Place the sautéed cavolo nero on each bruschetta. Top with the grilled chorizo and drizzle with Vino Cotto.
1
Slice the chorizo and gently rub with Extra Virgin Olive Oil. Cook on a preheated grill gently for 5 minutes, turning to ensure golden on both sides. Remove the chorizo and put to one side.
2
Remove the stems from the cavolo nero and roughly chop. Blanch for 1 minute in a pan of boiling salted water, then drain and place to one side.
3
Add a tablespoon of Extra Virgin Olive Oil to a large fry pan and heat over a medium to low heat. Add the finely chopped garlic and gently cook until translucent. Add the blanched cavolo nero and lemon zest and stir fry on a medium to high heat for 1 to 2 minutes. Drain on paper towel.
4
Grill the sourdough bruschetta on both sides until charred to your preference. Remove from the heat and rub the toasted bruschetta with a garlic clove that has been cut in half, then drizzle the bread with Extra Virgin Olive Oil.
5
Place the sautéed cavolo nero on each bruschetta. Top with the grilled chorizo and drizzle with Vino Cotto.
