Friday, November 20, 2009


Recipe By Carey Auge
Serves 4
5 leaves of Calvo de nero- sliced 1cm. You can use swiss chard.
400g tin of Haricot beans
1 onion finely chpped
2 tbsp butter
4 rashers streaky bacon chopped
1 litre vegetable stock
4 slices of french stick bread- toasted
2 garlic cloves peeled
50g parmesan grated
extra virgin olive oil.

Melt the butter in a large pan, add the bacon and saute gently until softened and the bacon is lightly browned. Add the calvo de nero and cook for 3 minutes.Add the stock and beans. Season and simmer for 15 minutes. While this is cooking rub the toasted bread with the garlic cloves and place a slice in the bottom of each serving bowl, top with the parmesan. When the soup is ready ladle over the bread and add a swirl of extra virgin olive oil.Serve.

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