*A Tasty Gratin of Cavolo Nero*
Simple and delicious.
300g of Cavolo Nero
fine sea salt and freshly ground black pepper
140g of diced pancetta (about 1/2 cup)
1 medium onion, peeled and chopped
375ml of cream
1 heaped TBS of Dijon mustard
Wash the Cavolo Nero well. Trim out and discard the thick ribs in the center, and coarsely chop. Fill a large skillet half full of water. Season generously with salt and bring to the boil. Add the Cavolo Nero and cover. Steam for about 5 minutes, then drain well. Set aside.
Preheat the oven to 180*C/350*F/gas mark 4.
Add the diced pancetta to the skillet and cook until it begins to release it's fat. Add the onion. Cook and stir until the pancetta is lightly crisped and the onion has softened. Add the Dijon mustard and cream, whisking all together. Bring to the boil, then remove from the heat. Taste and adjust seasoning as required with salt and pepper.
Butter a gratin dish. Place half of the steamed cabbage in the dish. Drizzle with half of the cream mixture. Add the remaining cabbage mixture, piling it up slightly in the centre. Pour the remainder of the cream over top and sprinkle with buttered crumbs.
Bake for about 15 to 20 minutes, until bubbling and the top has nicely browned. Serve warm.