Mario Batali’s Edible Garden Recipe of the Day: Sauteed Kale with Pancetta and Buratta on Charred Bread
Posted in Mario Batali's Edible Garden on September 21st, 2011 by Ann Rafalko – Be the first to commentFrom August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.
Sauteed Kale with Pancetta and Buratta on Charred Bread
Nicole Brisson, Executive Chef, CarneVino
1/4 pound pancetta, diced
2 large heads of kale, cleaned and cut into strips
1 loaf ciabatta, sliced thick
Good quality extra virgin olive oil, as needed
6 4-ounce balls of buratta, cut into thirds
Sea salt and freshly ground black pepper, to taste
In a sauté pan over medium-high heat, render the fat from pancetta, about five minutes or until golden brown. Add kale to the pan and cook until hot and tender. Season with salt and pepper, to taste.
On a flattop or grill, char bread slices and drizzle with good olive oil.
Slice the buratta, place on the warm charred bread, top with kale and serve immediately.
