This is a way to beam sunlight into March cooking for a quick and colourful snack. There are varying qualities of dried tomatoes: look for those dried in the sun rather than an oven. Note: they can be pretty punchy so consider slightly under-seasoning everything else.
sundried tomatoes 30 (about 250g) cavolo nero 200g breadcrumbs 100g pork mince 100g eggs 2 nutmeg garlic 1 clove, peeled and crushed fennel seeds a pinch Parmesan 50g Fontina 50g, or another good melting cheese extra virgin olive oil sea salt black pepper
Soak the tomatoes for around 10 minutes in hot water to reconstitute them. Meanwhile, make the fillings.
Boil the cavolo nero in salted water for 7 minutes. Drain it, squeeze out the water and chop well. Put the cavolo nero in a bowl with an egg, the grated Fontina, a good scrape of nutmeg, half the breadcrumbs and half of the crushed garlic. Season and mix well.
In another bowl put the pork mince, the second egg, fennel seeds, Parmesan, the rest of the garlic and remaining breadcrumbs. Season the mixture and squeeze it with your fingers to bring all the ingredients together.
Heat the oven to 180C/gas mark 4. Line a baking sheet with a piece of cooking paper and lightly oil. Drain the tomatoes and spread them out over the sheet, filling half of them with the greens and the other half with the pork.
Bake for 15-20 minutes and serve.
