Artichoke Risotto
Baccalà roasted
Beans with a Light Tomato Sauce
Beans with Pork Rinds
Braised Beef with Spinach
Bread and Bean Soup
Bruschetta with Cavolo Nero (Black-Leaf Kale)
Corn Meal and Kale Farinatao
Cream of Leeks
Goose Sauce
Grandma Ada's Rabbit Sauce
Grandma Eugenia's Sauce
Lentil Stew
Meat and Potato Stew
Pigeon Sauce
Pork Blood
Pork Ribs
Ricotta and Macaroon Cake
Salt Cod with Vegetables
Stuffed tomatoes
Thick Tomato Soup
Tuscan Crostini

Bruschetta with Cavolo Nero (Black-Leaf Kale)


head of cavolo nero (black-leaf kale)
Homemade Italian white bread
Tuscan extra virgin olive oil, with a fruity flavor
salt and pepper


Prepare the kale, using only the green part of the leaves. Cook it in a generous amount of salted water. When it has finished cooking, leave it in the pot with its water. Toast the slices of homemade Italian white bread and rub them with garlic. Place them on a tray. Sprinkle with salt and oil. Put some of the kale and some of the cooking water on the slices of bread. Add some more oil, salt and pepper. Serve hot.

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