savoy cabbage soup with anchovy and ricotta crostini

zuppa di verza con crostini alla acciughe e ricotta

for 6

1 firm fresh Savoy cabbage, about 1 kg in weight

2 tablespoons olive oil

2 garlic cloves, peeled and finely chopped

1 tablespoon chopped fresh flat-leaf parsley

200 g tinned peeled plum tomatoes, drained of their juices

Maldon salt and freshly ground black pepper

1 litre chicken stock (see here)

to serve

6 slices ciabatta bread

Anchovy and Milk Sauce (see here)

1 × 250 g pack of buffalo ricotta, sliced

extra virgin olive oil

Remove any tough or damaged outer leaves from the cabbage and discard. Cut the cabbage in half and remove the core. Cut into fine slices.

In a thick-bottomed saucepan, heat the oil, add the garlic and parsley, and cook until soft. Add the tomatoes and stir, breaking them up with the spoon. Season with salt and pepper, and cook for 5 minutes. Add the cabbage, stir to combine, then cook for a further 5 minutes. Add the chicken stock and bring to the boil. Lower the heat to a simmer and cook until the cabbage is completely tender, about 20 minutes. Test for seasoning.

Grill the ciabatta slices, and place one in each soup bowl. Spread with a thin layer of anchovy sauce, then place a slice of ricotta on top. Spoon the cabbage and broth over, and finish with a drizzle of extra virgin olive oil.