Greens & Conchigliette
Recipe by Joe Woodhouse + photography by Alice BennettServes 4Ingredients 60g extra virgin olive oil, plus extra to serve1 bulb fennel, diced1 onion, peeled and diced1 leek, diced5 cloves garlic,...
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Cooking tools:
- Kitchen scale
- Saute pan
- Pot
- Colander
- Ladle
- Chef's knife
- Cutting board
- Stove
Ingredients
- 60g extra virgin olive oil, plus extra to serve
- 1 bulb fennel, diced
- 1 onion, peeled and diced
- 1 leek, diced
- 5 cloves garlic, peeled and sliced
- 200g Cavolo Nero, leaves stripped from ribs
- Chilli flakes
- Smoked Paprika
- Spenwood, Pecorino or parmesan
- Bag of Conchigliette, or use up the ends of all shapes
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