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Couple of recipes for slightly more 'difficult' ingredients you might still have kicking around your lottie/garden. Kale and chicory don't totally inspire me, but in this months issue of Taste Italia that just popped through the door, two nice and very simple ideas.
Chicory - Endivia con bagna cauda
2 - 4 heads of chicory
4 garlic cloves
250 ml milk
100g salted anchovies
200 ml olive oil
Milk and garlic in saucepan, add garlic and simmer until soft. Anchovies and oil in separate pan, heat until dissolved. Pour in milk and heat gently for 10 minutes. Stir well, then serve as a dip with chicory leaves to scoop up.
Kale - Torte salate con cavolo verde e pancetta
200 g kale
12 slices pancetta
1 sheet puff pastry
2 eggs
1 garlic clove
Pre heat oven to 180 c. Wash kale and boil for 10 minutes. Fry pancetta with olive oil until crisp. Remove and cut or crumble into pieces. Drain kale then fry with garlic in the pancetta-y oil. cut pastry into 12 circles and place on tray. Remove garlic and chop kale finely. Add pancetta and egg, and season.
Spoon into centre of pastry circles and bake for 10-15 minutes.
Chicory - Endivia con bagna cauda
2 - 4 heads of chicory
4 garlic cloves
250 ml milk
100g salted anchovies
200 ml olive oil
Milk and garlic in saucepan, add garlic and simmer until soft. Anchovies and oil in separate pan, heat until dissolved. Pour in milk and heat gently for 10 minutes. Stir well, then serve as a dip with chicory leaves to scoop up.
Kale - Torte salate con cavolo verde e pancetta
200 g kale
12 slices pancetta
1 sheet puff pastry
2 eggs
1 garlic clove
Pre heat oven to 180 c. Wash kale and boil for 10 minutes. Fry pancetta with olive oil until crisp. Remove and cut or crumble into pieces. Drain kale then fry with garlic in the pancetta-y oil. cut pastry into 12 circles and place on tray. Remove garlic and chop kale finely. Add pancetta and egg, and season.
Spoon into centre of pastry circles and bake for 10-15 minutes.
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