Crispbreads topped with ricotta, cavolo nero, wild mushrooms and roasted hazelnuts

Crisp bread topped with ricotta, sauteed kale, mushrooms and roasted hazelnuts


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Tear the cavolo nero into smaller pieces, blanch in salted boiling water for about 30 seconds then chill in cold water to retain the vibrant green colour
Prepare your mushrooms by brushing off any dirt. Tear or slice into evenly sized pieces
Scoop the ricotta into a bowl and season with a little salt and pepper plus a drizzle of olive oil
Toast the hazelnuts in a hot dry pan until lightly golden. Once cooled, roughly chop into halves
Heat up 2 tablespoons of olive oil in a heavy-based pan and fry the mushrooms until they have a golden hue. Season with salt and pepper then remove from the pan and wrap in foil to keep warm
Add a knob of butter to the pan and gently warm through the cavolo nero. Season with salt and pepper
Scatter the cavolo nero over the bowl of seasoned ricotta and top with the warm mushrooms and toasted hazelnuts. Finish with a drizzle of extra virgin olive oil and a twist of black pepper. Serve with crispbreads
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