Cavolo Nero Paste with Anchovy, Garlic, Parmesan & Potatoes by Julius Roberts

Ingredients

• 1 bunch Cavolo Nero (Tuscan kale)
• 3 cloves garlic, unpeeled
• 500g (1 lb) leftover cooked potatoes, cut into rustic chunks
• 1 sprig fresh rosemary, finely chopped
• 3 tbsp olive oil, plus more for paste
• 1/2 cup Parmesan cheese, finely grated, plus more for serving
• 4 anchovy fillets
• 2 large eggs
• To taste salt for boiling water
• To taste salt and black pepper

Instructions

1. Bring a pot of generously salted water to a boil. Add the Cavolo Nero (including stalks) and the unpeeled garlic cloves. Cook for about 10-15 minutes, or until the Cavolo Nero is very tender.
2. While the Cavolo Nero cooks, prepare the potatoes. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add the potato chunks and chopped rosemary. Season with salt and pepper. Fry for about 10-15 minutes, stirring occasionally, until crispy and golden brown.
3. Once the Cavolo Nero is tender, drain it well, reserving the cooking liquid. Transfer the drained Cavolo Nero and the cooked garlic cloves (squeezed from their skins) to a food processor.
4. Add the grated Parmesan cheese and anchovy fillets (if using) to the food processor.
5. Drizzle in a generous amount of olive oil (start with 1/4 cup and add more as needed).
6. Blitz the ingredients until a coarse paste forms. Taste and adjust seasoning with salt, pepper, or more anchovy/Parmesan as needed. If the paste is too thick, add a tablespoon or two of the reserved Cavolo Nero cooking liquid to reach desired consistency.
7. Meanwhile, bring a small pot of water to a boil for the eggs. Gently lower the eggs into the boiling water and cook for 6-7 minutes for a soft-boiled egg with a jammy yolk.
8. Carefully remove the eggs from the water and place them in an ice bath for a minute to stop the cooking.
9. To serve, spoon a generous amount of the Cavolo Nero paste onto plates. Top with the crispy rosemary potatoes and a soft-boiled egg, halved. Garnish with extra grated Parmesan.