Stay warm with three traditional black cabbage dishes
One of the vegetables that you are sure to find in a Tuscan vegetable garden during winter: kale or cavolo nero (black cabbage), also known as Tuscan kale. This type of cabbage is often used for traditional dishes, such as bruschetta con cavolo nero, ribollita and farinata di cavolo nero.
Here are the recipes to warm you up!
Contents
1.
Tuscan kale bruschetta
2.
Ribollita
3.
Farinata di cavolo nero
Tuscan kale bruschetta
Tuscan kale bruschetta
An extremely poor yet flavorful starter or side dish, perfect when kale is in season and crispy and when the extra virgin olive oil is slightly bitter. This simple authentic Tuscan recipe is made using slices of unsalted Tuscan bread, garlic, olive oil, salt and pepper. All you need to do is toast the slices of bread, rub them with a clove of garlic and place the boiled kale leaves on top (after you've drained them) with salt and pepper. Finally drizzle with the extra virgin olive oil.
It’s maybe the most famous Tuscan soup. It’s made with stale unsalted Tuscan bread and a variety of vegetables including, of course, the local Tuscan kale. Check here how to make ribollita.
Farinata di cavolo nero
Farinata di cavolo nero
The black cabbage Farinata soup comes from the uplands and uses yellow or maize flour that was seldom used down in the valley for making ‘gnocchi’. Check here the recipe for farinata di cavolo nero.
