Crostini with Black Cabbage or Broccoli di Rape (crostini con cavolo nero o con broccoletti)

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Original recipe from Flavors of Tuscany

kept byjanetlsanders
recipe by

Notes:

A wintertime version of crostini is made with cavolo nero. This translates as black cabbage but the vegetable, which is a cold-weather stable throughout Tuscany, is really a form of kale. You can find cavolo nero in some markets, or I substitute either kale or broccoli di rape.

This extremely humble dish is actually a fine way to show off your best Tuscan estate-bottled extra virgin olive oil

Makes: 6 to 8 servings

Categories:
- Appetizer
- Flavors of Tuscany

print

Ingredients:

6 to 8 (1 inch thick) slices country-style bread
1 bunch broccoli di rape
1 clove garlic, finely chopped
½ dried hot red chile pepper
3 tablespoons extra virgin olive oil, plus more for garnish
Salt and freshly ground black pepper to taste
A little broth or lightly salted water for dipping, if desired

Lightly toast the bread slices and cut them in half. Arrange on a platter and set the platter in a warm oven while you prepare the broccoli di rape.

Pick over the greens, discarding any yellowing or wilted parts and cutting away tough stems. Rinse thoroughly and place in a large saucepan over medium heat. The water clinging to its leaves should be sufficient to cook it, but if not add a few tablespoons of water to the pan. Cover and steam for about 15 minutes or until the vegetable is thoroughly wilted.

Meanwhile, in a sauté pan large enough to hold the broccoli di rape, gently sweat the garlic and chile pepper in the oil over medium-low heat until the garlic is soft but not brown. Using tongs, remove the broccoli di rape from its cooking liquid and add to the garlic in the pan, stirring to coat the greens well with oil. Add about ¼ cup of cooking liquid to the pan, raise the heat to medium, and cook for an additional 5 to 7 minutes, or just long enough to meld the flavors. Salt to taste.

If you wish, dip the slices of country-style bread in broth or lightly salted water, then pile the vegetable, with its juices, on top. Or toast the bread before mounding the broccoli di rape over it. Serve immediately, garnished with a little more olive oil. (This is a little messier than most crostini and should be eaten with knife and fork.)

Flavors of Tuscany

Nancy Harmon Jenkins

Page 38-39