Saute of Cavolo Nero with Mozz

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Cavolo Nero (black cabbage)		200g
Olive oil		1 tbsp
Garlic		1 clove
Anchovies		3
Salt & pepper		a little each
Pine nuts		2 tbsp
Fresh red chilli		1
Mozzarella cheese		1 ball (125g)
Extra virgin olive oil		4 tbsp
Balsamic vinegar		4 tsp
Parmigiano reggiano		a little

Method

Cook

15min

Remove the leaves of the cavolo nero from the stalk and roughly chop.

Lightly toast the pine nuts in a dry frying pan. Divide the mozzarella ball into 4.

Put the olive oil into a deep pan and heat on low. Add the finely chopped garlic and fry, then add the chopped anchovies.

Add the chopped cavolo nero and stir fry for 5 minutes, then season with the salt & pepper.

Transfer the cavolo nero into the centre of a serving dish and arrange the 1cm thick slices of mozzarella cheese around.

Sprinkle with the pine nuts and finely sliced red chilli and drizzle the extra virgin olive oil and balsamic vinegar on top.

Sprinkle some parmigiano reggiano just before serving.

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