Thursday 28 January 2010

Bruschetta with Cavelo nero and Parma ham

Serves 2
Chop 150 - 200g of Cavelo nero. Fry 4 slices of Parma ham until crispy. Put on a plate. 1 tbs of oil in the pan and 2 cloves unpeeled garlic . Fry for 2 mins to flavour oil then add Cavelo nero until the leaves are tender and the water has cooked off. Cut ciabetta in half and toast, put ham and cavalo nero onto ciabetta and top with garlic.

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