Bruschetta with Cavolo Nero and Black Pig Chorizo
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Step 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.
Step 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.
Step 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.
Step 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.
Step 5: Place the sautéed cavolo nero on each bruschetta. Top with the grilled chorizo and drizzle with Vino Cotto.
140g 1 saskia beer black pig chorizo thinly sliced on an angle
20ml 1 tbspn Extra Virgin Olive Oil
150g cavolo nero stem
6g 1 clove garlic
2g 1/2 tspn lemon zest
150g 3 slices sourdough bread
20ml 1 tbspn Vino Cotto