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Cecina with pappa col pomodoro and escarole
Fruit and vegetables
20g/¾oz
basil
leaves, plus extra to serve
3
garlic
cloves
1 pinch
chilli
flakes
1
red onion
, sliced
3
garlic
cloves
½ tsp
chilli
flakes
2 sticks fresh
rosemary
leaves
Tins, packets and jars
700g/1lb 9oz ripe plum tomatoes or 500g/1lb 2oz tomato
passata
60g/2¼oz Taggiasca
olives
, pitted
2 x 400g jars
cannellini beans
, drained
Cooking ingredients
1 pinch granulated
sugar
2 tbsp extra virgin
olive oil
, plus extra to serve
1.5 litres/2¾ pints
vegetable stock
salt and freshly ground
black pepper
2 tbsp extra virgin
olive oil
, plus extra to serve
1 tbsp caster
sugar
40g/1½oz
raisins
10 cooked
chestnuts
50g/1¾oz
cashew
nuts
salt and freshly ground
black pepper
180g/6⅓oz
gram flour
2 tbsp extra virgin
olive oil
, plus extra for the tin
1½ tbsp
salt
freshly ground
black pepper
Biscuits, snacks and sweets
½ tbsp miso paste
Other
500g/1lb 2oz rustic unsalted
bread
1 tbsp apple
cider vinegar
1 head escarole
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