EPISODE 8: WINTER ON SLJEME
Ana Ugarković returns to Medvednica in the new episode. This time, she’s preparing a delicious bean stew with black kale
Bean stew with pasta and black kale
(For 4 people)
Ingredients:
- 150g of bacon
- 2 tablespoons of olive oil
- 1 onion, finely chopped
- 1 stalk of celery, finely chopped
-1 carrot, finely chopped
- 1 hot pepper, finely chopped
- 2 cloves of garlic, finely chopped
- 250ml of strained tomatoes
- 400g drained, cooked white beans (I used small beans - "perlica")
- 500 ml of chicken stock
- 150g of short pasta of choice, cooked "al dente"
- 200g of Tuscan black kale (cavolo nero), leaves without the central vein and roughly chopped
- freshly grated Parmesan
- salt and freshly ground pepper
Preparation:
Put the pancetta in a deeper pot and fry over medium heat for 5–6 minutes, until it becomes crispy and greasy. Then add the olive oil, followed by the onions, celery, the pepper and carrots. Simmer for 10–15 minutes, until the vegetables are tender, then stir in the garlic and simmer for another minute. Then add the tomato and cook for a few minutes until it thickens, add the beans, cavolo nero and chicken stock. Cook for 15 minutes over medium heat and add the pre-cooked pasta. Cook everything together for another 5 minutes. Before serving, you can season with pepper and grated parmesan according to taste.
