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| Fette col Cavolo Nero Cabbage Crostini tuscan first course (primi piatti) recipes food cooking in tuscany best cuisine | ||||||
| Fette col Cavolo Nero Cabbage Crostini tuscan first course (primi piatti) tuscan food recipes italian culinary in tuscany cooking in Tuscany Reflections on Tuscan Cooking. | ||||||
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Fette col cavolo nero (Cabbage Crostini) Preparation time: 20 minutes One kg black cabbage (kale). Clean and wash the cabbage (or kale) carefully and cook in a litre and a half of boiling, salted water. When it is cooked, toast the bread, rub a clove of garlic over each slice and place in soup bowls. Pour over a little of the cooking water to moisten and top with the cabbage leaves, roughly chopped. Pour over the oil and dust with freshly ground black pepper. Green vegetables have always been a great favourite with Florentines. During the 14th century boiled green vegetables on slices of toasted bread were sold from hot food stands in the city. This tradition has disappeared, but to savour the original smells and flavours, you need only visit San Ambrogio and San Lorenzo markets. |
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