Posts Tagged ‘Cavolo Nero’

Serves 4

400g Cavolo Nero
4 Pork Chops
4 tbsp Extra Virgin Olive Oil
2 Cloves of Garlic
180ml Dry Red Wine
Salt and Pepper
2 tbsp Chopped Parsley
Sage Leaves

Rinse the Cavolo Nero under cold running water, then roughly chop. Boil in salty water for 20 minutes, then drain well. Heat the extra virgin olive oil and gently fry the crushed garlic until golden. Now the garlic has done its work in flavouring the oil, you can discard it.

Now add the 4 pork chops to the pan, pour in 180ml dry red wine and season with salt, pepper and sage. Simmer until the wine has evaporated. Remove the chops from the pan and keep warm in the oven.

Add the Cavolo Nero to the pan, along with the chopped parsley, a couple of sprigs of sage and simmer for 8 to 10 minutes, stirring all the time.

It’s finally time to enjoy the rich delights of Autumn. Whilst some may be mourning the end of Summer, at Natoora we’re celebrating the beginning of Autumn with some amazing September flavours. With luscious Muscat and Chasselas grapes, crunchy William’s Pears, and juicy red currants, the transition from Summer to Autumn is sure to be a sweet one. There’s also a bounty of earthy flavours to enjoy with fresh mushrooms, pumpkins and chestnuts. In case you need some persuading to join the celebrations, we have a delicious offer this month. When you order any of our Autumn Picks, we’ll give you a very tasty 20% off your whole shopping basket! Simply enter the code “AUTUMNFRESH” at the checkout and make sure your basket is over £60 (Offer expires 7th October). Does September get yummier any than that?

Our Autumn Picks

Fresh Mushrooms

Muscat and Chasselas Grapes

Black Cabbage (Cavolo Nero)

Delica and Violina Pumpkins

Red Currants

Quince

William’s Pears

Organic Pork Chops

Reblochon

Beaufort D’Alpage

Theo Randall runs one of the best Italian restaurants in London, and is always on the hunt for the best ingredients. Delicious magazine got all the details recently in their Q&A with him…including a handy online shop full of quality produce. Now, who could that be…?

“Is Italian cuisine a good choice in these credit-crunched times?

Italian food is perfect; you can make pasta or risotto, you don’t have to use flash ingredients like sea bass. Buy small quantities of nice things from a deli – for instance, cavolo nero pasta or broccoli paste. Add pancetta or anchovies or Parmesan cheese – you only need a small amount. And buy online. I use Natoora, which deliver Italian, French and British to your door.”

To find out more about Theo Randall click here, or find out the rest of his answers at Delicious Magazine, “Q&As with Theo Randall”, January 2009.