zuppa di cavolo nero e semolino
for 6
1 kg cavolo nero, tough stalks removed, washed
200 g coarse-grain semolina
1.5 litres chicken stock (see here)
Maldon salt and freshly ground black pepper
100 g unsalted butter
2 medium red onions, peeled and finely chopped
3 bay leaves, centre stem discarded, finely chopped
½ teaspoon freshly grated nutmeg
4 garlic cloves, peeled
150 g Parmesan, freshly grated
extra virgin olive oil
Heat the chicken stock and check for seasoning.
In a large, thick-bottomed saucepan melt the butter, then add the onion and gently fry until beginning to colour. Add the bay leaves, then the semolina and stir continuously over a low heat for 6–8 minutes. The semolina will become golden. Start to add the hot chicken stock, ladle by ladle, stirring all the time. The soup will become very thick and creamy. Grate in some nutmeg and season with salt and pepper. Simmer gently for 10–15 minutes.
Bring a saucepan of salted water to the boil, add the cavolo nero leaves and the whole garlic, and cook for 8–10 minutes. Drain, keeping back a little of the cooking water. Place the cavolo and garlic in a food processor with the retained liquid and pulse-chop to a coarse, thick purée.
Stir the cavolo purée into the semolina, just to combine in streaks rather than totally. Check for seasoning. Serve with freshly grated Parmesan and a drizzle of extra virgin olive oil on each plate.