Ribollita with cavolo nero & yesterday's bread
The Tuscan bean-and-bread soup: cavolo nero, cannellini and stale sourdough simmered thick.
Pork steaks with apple & fennel vinegar slaw
Quick-seared pork loin steaks with a sharp raw apple, fennel and cider-vinegar slaw.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Rub the pork with oil and fennel seeds; sear 4 to 5 minutes a side. Rest.
- Step 2
Whisk vinegar, mustard, honey and extra virgin oil.
- Step 3
Toss fennel, apple, cabbage and dill in the dressing.
- Step 4
Serve pork with slaw and potatoes.
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Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 38g |
| Carbohydrates | 36g |
| – of which sugars | 14g |
| Fibre | 8g |
| Fat | 25g |
| – of which saturates | 5g |
| – of which omega-3 | 0.3g |
| Calcium | 90mg |
| Iron | 2.6mg |
| Salt | 0.5g |
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