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Cavolo Nero with White Beans + Chilli Ingredients 200 g dried haricot beans 10 g dried porcini mushrooms 2 medium echalion shallots 1 medium carrot 1 stick celery 3 cloves garlic 1 sprig rosemary 2 tbsp olive oil 1/2 tsp chilli flakes 250 ml white wine 1 l vegetable stock 150 ml double cream 200 g cavolo nero 1 tbsp olive oil 1 lemon 4 tbsp extra virgin olive oil 10 g hard Italian cheese | Method- Tip the beans into a bowl and pour over enough water to cover the beans by at least 5cm. Cling Film the bowl and soak overnight.
- Boil a kettle and tip the mushrooms into a small bowl. Pour over just enough boiling water to cover the mushrooms and leave to soak for 10 minutes. Peel and dice the shallots, carrot and celery. Peel and mince the garlic. Chop the rosemary leaves. Heat the olive oil in a large saucepan and add the shallots, carrot and celery. Fry gently for 5 minutes until softened then add the garlic and cook for another 2 minutes. Drain the beans and add them to the pan with the rosemary and the chilli flakes. Continue to sauté for a few minutes over a high heat.
- Pour in the white wine and let it bubble away for 2-3 minutes, until it's reduced by half. Add the vegetable stock, porcini stock and soaked porcinis and bring everything to a simmer. Cook over a very low heat for 4 hours (until the beans are soft), turning the heat up and allowing the liquid to bubble and reduce further in the nal hour. Add the cream and continue to reduce for another 30 minutes, until you have a creamy sauce.
- Trim the woody stalks from the cavolo nero and chop into large, rough pieces. Bring a medium saucepan of water to a boil over a high heat, season well with salt and add the cavolo nero. Blanch for 2 minutes then refresh in cold water. Pat dry using kitchen towel and nely grate over half the lemon zest.
- Put a frying pan over a high heat and pour in the oil. Add the dried cavolo nero and fry for a couple of minutes until it begins to crisp up slightly.
- Divide the beans between 2 bowls and arrange the cavolo nero beside them. Drizzle generously with extra virgin olive oil. Finely grate over the rest of the lemon zest and grate over the cheese.
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