A cozy and fresh cavolo nero and chickpea stew topped with stracciatella, lemon, olive oil, and chili. This dish is perfect for a comforting meal after a long day.
1: Dice the white onion and gently fry in olive oil.
2: Blanch the cavolo in hot water for a couple of minutes and then submerge in ice-cold water.
3: Squeeze out most of the water from the cavolo and blend it with a dash of olive oil and salt until smooth.
4: Mince the garlic and add it to the cooked onions, frying for a couple of minutes.
5: Pour in the chickpeas and their brine, followed by the blended cavolo nero.
6: Bring the mixture to a gentle simmer for 5-10 minutes.
7: Top with stracciatella, lemon juice and zest, chopped chilli, and olive oil.
8: Serve with bread.
