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Filippo Berio Extra Virgin Olive Oil1litre
1litreItem price
£13.75Price per unit
£1.38/100mlBraises are for summer too! Why not make a double batch of the veg for this Italian-style dish, as they taste even better the following day.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat 2 tbsp oil in a large pan and add the onion, celery, fennel, garlic and chilli flakes. Cook over a low to medium heat for 5-6 minutes, until soft but not coloured.
Tear the leaves from the chard or cavolo nero stalks, then chop roughly. Chop the stalks, add them to the pan and cook for a couple of minutes. Add the leaves and spinach in 2 batches, waiting for the first batch to wilt before adding the next and seasoning as you go. Cook over a medium heat for 3-4 minutes, until the leaves are wilted and tender.
Stir the beans into the pan with their liquid and simmer for 5 minutes more. Check the seasoning. Cook the pasta according to pack instructions, then drain and mix with the sauce. Serve drizzled with 1 tbsp extra virgin olive oil and the parmesan.
Typical values per serving when made using specific products in recipe
Energy | 2,026kJ/ 484kcals |
---|---|
Fat | 15g |
Saturated Fat | 3.9g |
Carbohydrates | 51g |
Sugars | 7.1g |
Fibre | 16g |
Protein | 21g |
Salt | 0.7g |
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