Sautéed Cavolo Nero with Nut Butter and Ricotta Salata
A trio of freshly toasted nuts blend into a nut butter with a silky and creamy base that still has plenty of crunch from the finely chopped nuts. A bright splash lemon juice, and salty, ricotta salata round out this simple but rich braise. The recipe was one prepared by Copenhagen chef Christian F. Puglisi ata week-long culinary retreatat Rocca delle Tre Contrade in Sicily.
September 2020