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Sig's Cavolo Nero, anchovies,chilli and garlic
Sig's Cavolo Nero, anchovies,chilli and garlic

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We hope you got insight from reading it, now let’s go back to sig's cavolo nero, anchovies,chilli and garlic recipe. To cook sig's cavolo nero, anchovies,chilli and garlic you only need 6 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Sig's Cavolo Nero, anchovies,chilli and garlic:
  1. You need 550 grams cavalo nero (cabbage) or kale
  2. You need 5 tbsp good olive oil
  3. Take 4 clove garlic peeled and finely chopped
  4. Provide 1 tbsp finely chopped medium-hot red chilli(seeds discarded)
  5. Provide 12 salted anchovy fillets
  6. Prepare 3 tbsp fresh lemon juice
Steps to make Sig's Cavolo Nero, anchovies,chilli and garlic:
  1. Bring large pan of salted water to boil.Carefully cut leaf off stalk from cabbage making sure all stalk is removed.Thickly slice leaves across.Add to pan and boil for three minutes.Push leaves down so they cook evenly.
  2. Whilst cooking leaves,add a tablespoon of oil to frying pan, add garlic and Chilli to the sizzling pan, cook until garlic takes a light golden brown colour.Remove from heat,stir in anchovy to warm through,then add the lemon juice and two tablespoon of the oil.
  3. Drain the cabbage in colander amd squeeze out as much water as possible, I use back of potato masher.Transfer to plate or dish and drizzle over the contends of frying pan.
  4. Cavolo Nero holds its shape beautifully when cooked for short while.Its flavour is between spinach,kale and savoy cabbage.
  5. Served with.my puy lentil and porcine mushroom burger and new potatoes

Crinkly in texture and inky in flavour we have cooked it with Spanish anchovies, garlic and extra virgin olive oil. Cavolo Nero, Garlic, Chilli and Anchovy Sauce. Put a wide based saucepan on a medium flame. Add the anchovies and one or two teaspoons of their oil into the pan. As they start to sizzle and melt, add the garlic puree, chilli and thyme (leaves only) and stir for twenty seconds before adding the stem ends of cavolo nero.

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