Warm spelt with cavolo nero, soft egg and Grana

Ingredients

For 1 serving

• Farro60 g
• Tuscan kale150 g
• Garlic1 clove
• Eggs1
• Grana Padano15 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: November – March

Method

1. Bring a pan of water to the boil, add salt and cook the rinsed farro over medium heat for 25–30 minutes, until tender but still slightly al dente; drain.
2. Meanwhile wash the cavolo nero, remove the tough central rib and cut the leaves into strips about 1 cm wide. Peel and crush the garlic.
3. Heat the extra virgin olive oil in a frying pan over medium heat with the garlic, add the cavolo nero, a pinch of salt and a splash of water and sauté for 8 minutes, until tender and bright; remove the garlic.
4. Bring a small pan of water to the boil, lower in the egg with a spoon and cook it for 6 minutes for a creamy yolk; cool it straight away in cold water and peel it.
5. Add the farro to the cavolo nero in the pan and stir for 1 minute to combine.
6. Spoon it into the bowl, top with the halved egg and finish with grated Grana Padano and a grind of black pepper.