Stracciatella crostini with cavolo nero, crispy pancetta and beans
Stracciatella crostini with cavolo nero, crispy pancetta and beans
Yield: 4
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Creamy stracciatella meets crisp pancetta and hearty cavolo nero in this rustic yet elegant crostini. The warm bean and greens topping adds earthy depth, balanced by a touch of chilli and bright lemon zest. Served on golden, garlicky toast, every bite is rich, satisfying, and full of texture. Perfect as a generous starter or a light meal to share with friends.
Ingredients
Instructions
- Place an Essteele large frying pan over medium heat. Add 1 tablespoon of extra-virgin olive oil, the pancetta slices in a single layer and cook until golden and crisp, turning as needed. Once crisp, remove and set aside on a paper towel, keeping the fat in the pan.
- To the pan with the pancetta fat, add chilli flakes, drained cannalini beans & shredded cavolo nero. Stir lightly for 3–5 minutes so the greens wilt. Season with salt and pepper, then add the vinegar. Remove from the heat and set aside.
- In a grill pan, lightly oil and grill the bread slices on both sides until golden and slightly charred. While still hot, rub each slice with a cut clove of garlic.
- To assemble, spoon a generous amount of stracciatella onto each grilled bread slice. Top with the warm beans and wilted cavolo nero mixture, then finish with crispy pancetta and a sprinkle of lemon zest. Drizzle with a little olive oil just before serving.
