Our closest bakery (Urban Bakery, Hysan Place, haha) had walnut bread at end of day, hence we use this instead of crusty Italian bread. Adds a great twist while still keeping in line with the spirit of this classic Tuscan dish. Cavalo nero #locallygrown
Serves 2
Time: 🕰
Effort: 💪
Ingredients:
2 leaves of cavalo nero⠀
2 slices crusty bread, or walnut loaf⠀
1/2 garlic clove ⠀
Salt⠀
Water⠀
Good e.v. Olive oil
Method:
1. Slice two pieces of bread diagonally, around 1.5cm thick⠀
2. Select two leaves of cavalo nero of similar length ⠀
3. In a small pan, boil the leaves with salted water and garlic clove, until leaves are soft but not crumpled⠀
4. Set aside leaves to cool; retain liquid in pan ⠀
5. Toast bread until crunchy⠀
6. Soak bread in cooking liquid until softened on one side⠀
7. Place bread on tray, soaked side up⠀
8. Carefully lay one leaf on each slice⠀
9. Drizzle with olive oil and serve
Nat & E Homecooking 