Читать книгу Elly Pear’s Let’s Eat: Simple, Delicious Food for Everyone, Every Day - Elly Curshen - Страница 46

Tuscan-style cannellini bean stew

With cavolo nero and gremolata

Add ribbons of cavolo nero to the bean stew and you’ve basically made the Italian peasant style soup/stew called ribollita, just without the traditional bread element. Tear some chunks of good stale bread and throw them in with the greens to really bulk this up, if you fancy going the whole hog. As I’m not doing much hard manual labour out in the fields, I find the beans are filling enough without the bread. The gremolata is a quick and easy way to really add loads of bright flavour to the stew.

Serves 2

—

2 portions of Tuscan-style Cannellini Bean Stew

100g cavolo nero, shredded

For the gremolata

1 tsp extra-virgin olive oil

1 lemon, zested

1 garlic clove, peeled and finely chopped

1 tbsp chopped flat-leaf parsley leaves

Reheat the stew in a saucepan over a medium-low heat, stirring occasionally. After a couple of minutes, add the cavolo nero and simmer for a further 15 minutes.

Meanwhile, to make the gremolata, mix the oil, lemon zest, garlic and parsley together.

Once the stew is hot, pour into shallow bowls and sprinkle the gremolata over the top.