Chicken with Cavolo Nero Beans

with a anchovy and parmesan pangrattato

You might recognise this sauce - it is of the simplest but best pasta dishes in the world. I’m not aware of a traditional name for it and it’s often just called cavolo nero pasta.

It’s highly adaptable though, and one of my favourite ways to use it is with beans, the drippings from whatever grilled protein you’re cooking, and a little smoked bacon or pancetta. The beans on their own are a complete meal with some good crusty bread. A little burrata on top makes it feel particularly indulgent. I also always add a little fresh red chilli or some dried chilli flakes to my own portion.

We make the pasta version once a week in our house, usually with some grilled or roasted chicken on the side to share. It’s one of our favourite ways to eat a giant pile of dark leafy greens (and amazingly is acceptable to our kids). It’s also excellent spooned over roasted new potatoes or grilled vegetables, and is particularly good with a whole roasted cauliflower. It’s a little bit of a process to keep it bright green, but it’s worth it for how delicious and beautiful it is.

Recipe below.