Cavolo nero, fennel seed

Leave a comment

February 11, 2015 by dgarnett2013

Cavolo nero, fennel seed: River Cafe Two Easy (white book) by Rose Gray and Ruth Rogers

cavnero

  • 1kg cavolo nero
  • 3 garlic cloves
  • 1 tsp fennel seeds
  • 2 dried chillies
  • Extra virgin olive oil

Strip the leaves of the cavolo off the centre stem, wash.

Peel the garlic and finely slice 2 of the garlic cloves. Crush the fennel seeds, and crumble the chillies.

Cook the cavolo in boiling salted water with the whole garlic clove until tender, about 5 mins, then drain. Roughly chop it, including the garlic.

Heat 2 tabs olive oil in a thick bottomed saucepan, and add the sliced garlic, chilli and fennel seeds. Fry until brown about 2 mins.

Add the cavolo, season, and stir together briefly.

Eaten the day Francis, Tommy & Gabriel came over and stayed for bath time.

bath2

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: