GNOCCHI WITH SALSICCIA & CAVOLO NERO

ingredients

• 1 whole head of Green chard with white stems
• 300 g Nonna Elide Salsiccia Original
• 2 Shallots, finely chopped
• 2 cloves of Garlic, thinly sliced
• 1 Chilli (or a pinch of chilli flakes)
• 1 dl Grated cheese (Pecorino Romano or Parmesan)
• Freshly ground black pepper
• To serve: Creamy polenta (or pasta)

here's how

• Start by rinsing the chard thoroughly. Cut the green leaves away from the white stems, slice the stems into thin pieces and roughly chop the leaves separately.
• Pull the casing off the salsiccia and crumble the meat into a cold pan. Set the hob to medium to medium-high heat and let the sausage fry in its own fat until it has taken on a lovely colour. Lift out the pieces of salsiccia and put them in a bowl, but make sure all that delicious fat stays in the pan.
• Add the thinly sliced chard stems, the chopped shallots, garlic and chilli to the pan with the sausage fat. Let it all fry slowly until the stems and shallots change colour, turn slightly translucent and become completely soft.

Why do the stems change colour?The chard's high iron content reacts with the heat and the fat, which can give the stems an honest grey-blue or metallic tone. It is natural proof of rustic cooking where the flavours have truly been allowed to concentrate in the stems! If you prefer a lighter colour, squeeze over a little lemon towards the end.

• Once the stems have softened, fold in the roughly chopped leaves. Let them fry along just long enough to collapse and turn soft while still keeping their deep green colour.

• Spoon a creamy, freshly made polenta onto the plates and ladle the salsiccia and chard mixture over the top. Finish by topping generously with the grated cheese and a few proper twists of the pepper mill. The polenta's mild corn character is the perfect base that lets the rich flavours play the leading role.

Nonna vet bäst.

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