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CARMELO CARNEVALE’S CAVOLO NERO TART WITH PECORINO CHEESE

CARMELO CARNEVALE’S CAVOLO NERO TART WITH PECORINO CHEESE

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Ingredients

Adjust Servings:
1 sheet ready rolled puff pastry
1 egg beaten, (or use milk)
50 grams Pesto
100 grams grated pecorino cheese
125 grams mozzarella cheese
10 cherry tomatoes
2 bunches cavolo nero
1 fresh chilli
1 pinch black pepper
Cuisine:
  • Serves 4
  • Medium

Ingredients

Directions

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  1. Preheat oven to 220°c
  2. Remove the stalks from the cavolo nero and cook in salted boiling water for 5 minutes or until cooked.
  3. Unroll pastry sheet onto a baking tray and spread the pesto over the sheet, leaving a 2.5cm border around the edges.
  4. Cut the cherry tomatoes in half.
  5. In a bowl mix the tomatoes, chilli, cavolo nero and the pecorino cheese.
  6. Add the mixture to the pastry and spread evenly.
  7. Brush the border with beaten egg yolk or milk.
  8. Bake for approximately 20 minutes until the pastry has risen and is deep golden in colour.

Carmelo Carnevale

Carmelo’s career has taken him all over Europe – and to some of London’s leading restaurants, Floriana and Harry’s Bar among them. Most recently, he was Head Chef at Mayfair’s highly regarded Bar Trattoria Semplice, receiving rave reviews for his authentic but accessible Italian dishes. Other senior positions have included Executive Chef/Brand Chef for Global Point Group, working at Barbaresco Italian Restaurant & Deli, 22-13 Fusion Restaurant & 22-13 Wine Bar, all in Saint Petersburg, Russia.

Carmelo has also enjoyed a number of high profile private appointments. He remains responsible for the kitchen in Regent’s Park of Prince Khaled bin Sultan of Saudi Arabia and also spent a year as chef to Duchess Claudia Pozo de Borgo.

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