Black Cabbage Bruschetta Recipe - Cooking Index
Black Cabbage Bruschetta Recipe - Cooking Index
| 10 tablespoons | 150ml | Extra-virgin olive oil - divided |
| 2 | Garlic cloves - thinly sliced, plus | |
| 2 | Garlic cloves - peeled, whole | |
| 2 | Cavolo nero (or kale) - chopped 1" ribbons | |
| 4 | Country bread, 1" thick | |
| 1/2 lb | 227g / 8oz | Pecorino toscano |
Preheat the grill or broiler.
In a 12- to 14-inch saute pan, heat the 6 tablespoons of the olive oil and the garlic slices together over medium heat, until the garlic begins to soften. Add the cavolo all at once, stirring to keep the garlic from settling at the bottom. Cover the pan and allow the cabbage to cook until soft, about 8 to 10 minutes.
Meanwhile, grill or toast the bread. Rub 1 side of each toasted bread slice with raw garlic. Place 1 slice of bread in 4 shallow bowls and top each slice with a large spoonful of the cabbage mixture. Drizzle each bruschetta with 1 tablespoon extra-virgin olive oil and shave pecorino over each portion.
This recipe yields 4 servings.
Description:
"{Fetta Col Cavolo, Olio Nuovo And Pecorino Fresco}"
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F29) - from the TV FOOD NETWORK
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