Ingredients
Method
Main
1.Heat olive oil in a large saucepan over medium-high heat. Add onion, chopped garlic and chilli flakes, and sauté until onion is tender (4-5 minutes). Add lentils and red wine, simmer until wine is reduced by half (1-2 minutes), then add stock, bay leaf and oregano sprig. Bring to the boil, then reduce heat to medium and simmer, half-covered with a lid, until lentils are just tender (20-25 minutes). Stir in cavolo nero and simmer until just wilted (2-3 minutes). Discard bay leaf and oregano sprig, add vinegar, and season generously to taste.
2.Heat extra-virgin olive oil in a frying pan over medium-high heat, add salami and fry, turning once, until crisp (1-2 minutes). Add sliced garlic and fry until light golden (20-30 seconds). Remove from heat and season to taste.
3.Spoon lentil mixture onto a platter, top with salami and garlic, and serve scattered with extra oregano.
Drink Suggestion: Savoury young nebbiolo. Drink suggestion by Max Allen
Notes
