Cecina with pappa col pomodoro and escarole

Method

1. To make the pappa col pomodoro, if using fresh tomatoes, put them in a saucepan and add just enough water to cover. Cover with a lid and cook for about 20 minutes, or until the skins wrinkle. Drain, then pass the tomatoes through a food mill to make a thick sauce, discarding the skins and seeds. If using passata, skip this step.

2. Put the tomato sauce or passata in a saucepan with the basil, sugar and a little salt. Simmer for 20 minutes, or until thickened.

3. Thinly slice the bread, then tear it into smaller pieces.

4. Cut the garlic into large pieces. Heat some of the olive oil in a large flameproof casserole over a medium heat and add the garlic. Cook gently to flavour the oil, then remove and discard the garlic.

5. Add the chilli flakes, followed by the bread, and stir so the bread absorbs the flavoured oil.

6. Warm the vegetable stock in a separate saucepan. Add the tomato sauce to the bread and stir well. Simmer over a medium heat, gradually adding the warm stock as the mixture thickens, until it reaches the required consistency.

7. Leave to cool slightly and serve lukewarm, drizzled with extra virgin olive oil and finished with black pepper and extra basil leaves.

8. To make the escarole, put the onion in a small saucepan with some of the olive oil and a pinch of salt. Cover and cook gently over a low heat until softened.

9. Increase the heat and add the sugar. Pour in the apple cider vinegar and cook for a couple of minutes. Reduce the heat and continue cooking gently until the onion is caramelised.

10. Wash the escarole and separate the leaves. Put the raisins in a bowl, cover with hot water and leave to soak while you cook the escarole.

11. Heat some olive oil in a wok or large frying pan, over medium heat. Peel and crush 2 garlic cloves, add them to the pan and tilt the pan so the hot oil coats the garlic. Add the chilli flakes, followed immediately by the escarole.

12. Stir in the miso paste, reduce the heat and cover. Cook gently until the escarole has wilted and the stems are translucent.

13. Uncover and increase the heat. Fry briefly, then drain the raisins and add them gradually with the olives, chestnuts and cashews, tossing everything together.

14. Add the caramelised onion and another drizzle of olive oil, then toss together.

15. Blend the drained cannellini beans with the remaining garlic clove until puréed. Spread the bean purée over a serving plate and arrange the escarole mixture on top. Finish with black pepper and a final drizzle of olive oil.

16. To make the cecina, put the gram flour and 600ml/20fl oz water in a bowl and blend with a hand blender until smooth. Skim off any foam with a spoon, cover the bowl with a clean tea towel and leave to rest for about 2 hours.

17. After the resting time, preheat the oven to 220C/200C Fan/Gas 7. Oil a 36cm/14¼in round baking tin and put it in the oven so the tin and oil become very hot.

18. Stir the 2 tablespoons of olive oil and the salt into the rested batter, making sure any flour that has settled at the bottom is mixed in.

19. Carefully remove the hot tin from the oven and slowly pour in the batter. Return it to the oven and bake for 45–50 minutes, or until set with no bubbling or wobbling visible beneath the surface.

20. Remove from the oven and leave to cool for 5 minutes. Sprinkle with the rosemary leaves and freshly ground black pepper.