Italian bubble and squeak

Ingredients

– 1 head of cavolo nero (10 leaves)

– 1 baking potato, cubed into Parmentier size

– Half a block of taleggio or gorgonzola cheese (stilton would work also)

– 1 pack of air cured/dried ham. Preferably prosciutto di parma

– 3 burford brown eggs

– Half a packet of pine nuts

– Chives

 

Method

  1. Chop the potatoes into small cubes, size of a dice and sautee in butter for a few minutes.
  2. Into a pan of boiling, salted water, pop in the cavolo nero for just less than a minute, remove and cool immediately in ice water
  3. Toast pine nuts, set to one side
  4. Grease a terracotta dish/oven dish with a little butter and add the potatoes and cabbage in layers, before dotting with the parma ham, cheese. Break the eggs over the top and bake.
  5. Finish with the pine nuts and chives

Clam linguine

Ingredients

100g fresh linguine

30g Palourde clams

1 litre of fish stock

1 stalk of Fresh parsley

5-6 Good cherry tomatoes

1 fresh red chilli

1 clove purple garlic

Glass of white wine

Bottarga

Salt

Pepper

Good olive oil

 

Method

  1. Chop garlic fine, into hot olive oil. Add parsley stalks. Sweat. Add clams and white wine, tomatoes, cook off, chuck in the chilli and cook covered.
  2. 2 Minutes before the clams are done (they will have opened up) drop the pasta into boiling water.
  3. Remove pasta after a couple of minutes, add to pan with lots of fresh parsley. Serve with more olive oil and grated Bottarga.