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514g CO2 (-68%1)
As soon as wild garlic is available, it is an unmistakable sign that the days are getting longer and warmer again. With this recipe, you can celebrate the beginning of spring in your own kitchen. Wild garlic is the star of this orzotto and gives it a wonderful flavour. This recipe relies on goat cheese instead of parmesan, as its mild and creamy taste harmonizes perfectly with the wild garlic.
|3.5tbsp (5.5cl)||rape seed oil|
|2 (10g)||garlic cloves|
|250g||light, airy bread|
Percent Daily Value (DV)
1. Roast the pine nuts in a pan (no oil) on medium to high heat until golden brown. Set aside.
While the nuts are roasting, remove the seeds from the chilis and cut them into fine rings. Cut the garlic into thin slices.
2. Once the nuts are set to the side add the chili, garlic and ½ tbsp of oil into the pan. Roast slightly on medium heat until fragrant, then empty into a small bowl.
3. Strip the kale from the stems and roughly rip into pieces. Federkohlblätter vom Stiel trennen und grob zerreissen. Wash and dry thourouhly. As soon as the pan is empty again, stir-fry the kale with 2tbsp oil on medium heat for 2-3 min. Deglaze the kale with 1/2dl water.
4. In a separate pan (*) fry eggs in 1tbsp oil, season with salt and pepper.
5. When the kale begins to soften and loose volume, mix in chili and garlic and season lightly with salt and pepper.
6. Serve the kale on toasted bread, fired egg on top and garnished with pine nuts.
(*) Alternatively, you can wait until the kale is done, keep it warm on the side and reuse the same pan for the eggs.