We love the colour of this dish – a delicious bowlful of goodness.
Wine Suggestion: This demands a simple, earthy red like Morisfarms Mandriolo, a Sangiovese dominant wine from the Maremma on the Tuscan coast. The Moris family have lived on their farm for over three hundred years and their gentle care and organic approach to winemaking comes from their love of the land. A thoughtful wine.
Risoni di Cavolo Nero – serves 2
- handful of hazlenuts
- 150-200g cavolo nero
- 4 tbsp extra virgin olive oil, plus extra to serve
- garlic
- 2-3 anchovies in oil
- a pinch of chilli flakes
- 700ml home-made chicken or vegetable stock
- ½ lemon
- 240g orzo
- 2 tbsp mascarpone
- finely grated Parmesan, to serve
Heat the oven to 150C fan.
Toast the hazelnuts in the oven for 15 minutes, then set aside.
Strip the cavolo nero leaves from the stalks, then roughly chop the leaves and rinse them in cold water. Discard the tough stalks.
Put the oil, garlic and anchovies in a pan and heat gently for a few minutes until the anchovies have melted. Add the chilli and cook for another minute, stirring. Add the cavolo nero and cook for 3-4 minutes until just wilted. Discard the garlic and transfer to a blender. Add a splash of stock and a squeeze of lemon juice, then blend to a smooth liquid.
Put the rest of the stock into the same pan and bring to the boil. Add the orzo and reduce heat to a simmer and cook for 6-7 minutes, stirring occasionally, until the stock has been absorbed by the pasta, add a splash of water if it drys up too soon. Add the green purée and cook for another 2 minutes – you are looking for a risotto-type consistency. Finely grate in the zest of ½ a lemon and stir in the mascarpone. Taste for seasoning and add more lemon juice if needed.
Serve with the toasted hazelnuts crumbled on top, some finely grated Parmesan and a good drizzle of your best olive oil.
(Original recipe from Stagioni by Olivia Cavalli, Pavillon, 2022.)
Jono & Jules do food & wine 