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6
Medium
By Rose Gray and Ruth Rogers
Published 1995
Cavolo nero has a strong unique flavour. The cavolo nero should have had its first frost, which affects the texture and intensifies the flavour.
Remove the tough central stalk from each leaf of cavolo nero, and cut each leaf into three or four pieces. Blanch in boiling salted water for a few minutes only, until tender and bright green. Drain and dry.
Put the double cream and 5 whole garlic cloves into a pan and simmer until the garlic is soft. Purée in a blender.
In a separate pan, heat the olive oil and fry the remainin