Wash the cavolo nero and tear the dark green leaves lengthwise along the tough stem. Cut the leaves into ribbons and steam them three to five minutes. Set the cavolo nero aside for the moment. Wash the rainbow chard. Cut the colorful stems very fine and separate them from the leaves. Tear the leaves coarsely and set aside. Toast four thick slices of fresh spelt bread (or replace the bread with thick slices of sweet potato).

The combination of rainbow chard and cavolo nero makes for a citrus-like yet earthy flavor mix. Double the recipe and eat it as a salad or toss it through a fresh and easy pasta with lemon. It makes for a perfect cold open sandwich as well.

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So here is my annual Brussel sprout recipe. If you have been following me for a while, you will know I have Christmas childhood memories of mushy grey over cooked sprouts. In light of this I have been posting a new Brussel sprout recipe every year in an effort to show how, when cooked correctly, Brussel sprouts can be delicious. This time I have roasted them with cavolo Nero, another of my favourite vegetables. Roasting them together results in delicious tender caramelised sprouts and crispy cavolo Nero. I have paired the veg with a tangy poppy seed dressing, which complements the vegetables natural sweetness, and a sprinkling of pistachio dukkah.

Meanwhile remove the tough steams from the cavolo nero and rip in half if the leaves are particularly large. Toss in a little olive oil and season well, before spreading out along with the roasting sprouts. Roast the sprouts and cavolo nero for a further 6 to 8 minutes, until the sprouts are beginning to caramelise and the cavolo nero has crisped up.

The resin Nero miniature is supplied unassembled with an optional riding Septimus and an additional pair of horns with reins, alongside a plastic 60mm Arena Rex base, activation token, art card, and 2 game cards.

Pasta range from mediocre to excellent. One afternoon, overcooked gnocchi ($16) were served in a pool of watery tomato sauce that purely tasted of basil. It looked and tasted like something out of a can. Fortunately, spaghettini nero with blue crab ($22) is a different story. Perfectly toothsome noodles are infused with cuttlefish ink, taking on earthy characteristics. Spicy chili oil balances out the salinity from the crab, as well as a hit of acid from lemon.

The Elite Nero I own since August 2019. I use the Nero within Zwift on PC since October 2019. All worked properly.

On December I made a firmware update of the Nero with the Android app Upgrado. From this point in time the Nero does not work properly anymore: the measured power changes verry/too slowly an the ergo mode loop back control within the Nero also does not work.

==> DO NOT UPGRADE the the firmware of the Elite Nero!

any updates with with your roller? Are you using the nero with a powermeter and/or external cadence sensor? My setup works with a some lag in torque. I would like to improve my setup to get a more direct regulation of the torque.

I have just bought the Nero rollers and have exactly the same issue with Zwift workouts in Erg mode. Paired my Quarq Dzero power meter and cadence and then the Nero as a controllable trainer. Worked fairly well for the first workout but is now totally unresponsive. Just seems to stay at the lowest level of resistance. Really unimpressed for 750.

I love Nero rollers with Zwift and I will guide you to use them in Zwift. First, 30% of Trainer Difficulty is optimal value. Then You need to setup Nero as power source (maybe Zwift fix pairing bug)., next as a controllabe. You should know, that Nero power meter is worth nothing, so You should change Power source to real powermeter. Next, just ride

Though, there is some lag when resistance is changing, in range 1-5 secs. But ERG ON mode is usually unusable, it keeps adding resistance even though I am over target watts for long time up to the point that it is unusable. In intervals, I usually preset the resistance and use ERG ON mode then for recovery part, it usually goes there in 10-20 seconds. I think this is the problem with both rollers and Zwift. Maybe Zwift could handle it more specificaly than a generic device.

Meanwhile, I had the sauce starting. I very finely chopped a good-sized shallot and put it in a pan with some olive oil to gently cook. I skinned 2 medium tomatoes and deseeded them and chopped the flesh into small pieces. Then I added the tomatoes, a crushed clove of garlic and a few sprigs of thyme to the shallots. I added a little warm chicken stock (or water would do) and a splash of dry vermouth (or white wine), seasoned with salt and freshly ground black pepper, then let the mixture bubble away for just a few minutes until the liquid started to thicken.

Add the cut up squid, give it a good stir to cover it with the seasoned oil. Let the squid sweat in the oil, uncovered, for a few minutes. Add a splash of white wine and cover, letting the squid simmer very gently for another 15 minutes or so, or until tender.

Shortly before the sauce is done cooking, boil the spaghetti in well salted water until al dente. Add the cooked pasta, drained but not too well, to the pan and mix well so the pasta is well coated with the jet black sauce. Serve immediately.

Chicken liver crostini, Fried sage leaves, Tagliatelle, Ricotta and spinach tortelli, Potato gnocchi, Tuna and tomato sauce, Roasted pork loin, Stuffed roasted turkey breast, Roasted lamb, Tuna stuffed round zucchini, Tuna loaf, Fresh peas with garlic and pancetta, Almond biscotti, Olive oil cake, Shortcrust pastry dough, Jam crostata, Shortcrust sandwich jam cookies, Shortcrust Tartlets, Robinia flower fritters.

This simple side dish uses seasonal cavolo nero aka black kale together with few flavour enhancing ingredients like garlic, chilli, lemon and capers for true taste sensation.

Cavolo Nero Kale - Our star of the show in this simple recipe. You will need 350-400g (12-14oz) head of cavolo nero which will yield you roughly 125-150g (4.5-5.5oz) of leaves after stripping them off the stalks.

When cooking garlic make sure the pan is not on high heat but slow and low to prevent garlic from burning and becoming bitter. Turn the heat up after adding cavolo nero and mixing it with chilli and garlic.

I am always looking for dishes to make with the green glut from my raised bed. At the moment I have cavolo nero, komatsuna (Japanese mustard spinach) and chard. This quick dish is perfect for any garden greens for a light, easy supper.

In December 2013 I was diagnosed with a soft tissue sarcoma of the calf. I had a 5-10% chance of survival or less. So I decided to embark on a holistic regime of healthy eating, acupuncture, yoga, pilates, and positive thinking. I started this website to share my success with others in the same predicament. The recipes are based on the yin/yang or hot/cold tenets of Traditional Chinese Medicine and are dairy free. I hope this site helps you as much as it has helped me.

The Day of the Owl stars Franco Nero as a police chief who, while investigating the death of a construction worker, goes up against corrupt officials and a ruthless mafia boss (Lee J. Cobb). Adapted from the celebrated novel by Leonardo Sciascia (Illustrious Corpses, Todo Modo), The Day of the Owl was the first book to openly deal with organised crime in Sicily. A prestigious production, it was in the running for best film at the Berlin Film Festival and found wins at home in the David di Donatello Awards for Claudia Cardinale, Nero, Damiani, and Best Production.

The Day of the Owl stars Franco Nero (Django) as a police chief who, while investigating the death of a construction worker, goes up against corrupt officials and a ruthless mafia boss (Lee J. Cobb, On the Waterfront). Adapted from the celebrated novel by Leonardo Sciascia (Illustrious Corpses, Todo Modo), The Day of the Owl was the first book to openly deal with organised crime in Sicily. Director Damiano Damiani followed in the civic-minded cinema of Francesco Rosi and Elio Petri while forging a new path for the action-orientated cinema of the poliziottesco that would follow, creating something uniquely his own. A prestigious production, it was in the running for best film at the Berlin Film Festival and at home won David di Donatello Awards for stars Nero and Claudia Cardinale, along with Damiani, and Best Film.

Cavolo nero is a typical winter vegetable and also known as palm cabbage or palm kale. The season of cavolo nero officially runs from autumn until about the end of February. This cavolo nero recipe with rice is nice and quick and perfect as an easy dinner.

This recipe is a little on the late side in terms of season, but you can substitute the cavolo nero for kale if you wish. Anyway, cavolo nero is a bit harder to find here in the Netherlands. Nowadays you can find it in the supermarket every now and then, but at the market it is a bit more likely.

Like kale, you can also eat palm kale raw. Because the leaves are quite tough, the best way to do this is to cut the palm cabbage in smaller pieces and then massage it with some olive oil and coarse sea salt. You will see when it softens. The leaves will start to shine and shrink a bit. Not everyone tolerates raw cabbage equally well, so keep that in mind.

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish.Lives in the Netherlands with her two cats; Humphrey and Buffy.Profession: Food photographer, food blogger, recipe developer and nutritionist

Squid ink is an extraordinarily delicious ingredient; it adds indescribable complexity, even when it's used in small quantities. You can buy it online or from Italian, Spanish and Japanese shops, and in some upscale grocers. Most fishmongers carry it in 1-ounce packets. (If you are up for it, collect your own ink from whole fresh squid.) To make this black risotto, first simmer the squid with tomato, wine and squid ink until tender. Fold the flavorful stew into plain risotto just toward the end of cooking. 0852c4b9a8

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