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

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

PT30M

Ingredients

1
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
2
Prepare your mushrooms by brushing off any dirt. Tear or slice into evenly sized pieces
3
Scoop the ricotta into a bowl and season with a little salt and pepper plus a drizzle of olive oil
4
Toast the hazelnuts in a hot dry pan until lightly golden. Once cooled, roughly chop into halves
5
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
6
Add a knob of butter to the pan and gently warm through the cavolo nero. Season with salt and pepper
7
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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