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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Braised cavolo nero


Robust greens such as cavolo nero stand up well to a slow braise. Cooking cavolo nero in just olive oil and garlic is simply delicious, but the addition of ricotta salata and pancetta gives a welcome salty hit.

You'll need

480 gm (about 2 bunches) cavolo nero 60 ml (¼ cup) olive oil 100 gm mild pancetta, cut into batons 4 garlic cloves, thinly sliced 125 ml (½ cup) chicken stock For grating: ricotta salata (optional, see note)

Method

  • 01
  • Preheat oven to 160C. Pull the cavolo nero leaves away from the thick ribs, wash well and set aside.
  • 02
  • Heat oil in a casserole over medium-high heat, then cook pancetta and garlic until just golden (2-3 minutes). Add cavolo nero, stir to combine, add stock, stir again, cover with a lid or foil and braise in the oven until cavolo nero is very tender (1-1½ hours). Serve with ricotta salata grated over.

Note Ricotta salata is a firm, salted variety of ricotta, available from select delicatessens.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Chunky, rustic red barbera.

Featured in

Apr 2014

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