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17 December 2012,03:09 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat the oil in a large saucepan. Add the onion, garlic, chili and pancetta, and sauté for 5 minutes or until soft.
  • To prepare the cavolo nero, trim any wilting leaves, then cut the heads in half lengthwise.
  • Remove and discard the hard central stem and roughly chop the leaves.
  • Add the cavolo nero to the onion mixture and stir well. Pour in the stock and season with salt and pepper.
  • Cook for 4 minutes over a moderate heat, stirring constantly.
  • Finally, add the grated Parmesan.
  • Serve immediately.


  • 2 tablespoon Cooking oil
  • 2 onion, sliced
  • 2 garlic clove, crushed
  • 2 red chili, cored, seeded and diced
  • 300 grams diced pancetta
  • 2 head of cavolo nero
  • 10 tablespoons chicken stock
  • 300 grams coarsely grated Parmesan cheese
  • Salt and pepper

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