Fette col cavolo nero, or Cabbage Crostini

Fette col cavolo nero or Cabbage CrostiniGreen is the favorite color of Tuscany. It is seen in its various hues and tints throughout the region especially in the countryside. The olive groves, the vineyards and the cypress trees bear testimony to the fact that this is a predominant color in the landscape. However the color is not confined to the landscape alone but is all-inclusive in its food as the Florentines and other Tuscans love their greens and incorporate them in many traditional Tuscan dishes.

Green vegetables have been a favorite food of the Florentines traditionally. In the fourteenth century hot food stands or stalls in the city use to sell boiled green vegetables on slices of toasted bread. Unfortunately this tradition has disappeared. However the Sant’Ambrogio and San Lorenzo markets can recapture a sense of those times with their original smells and flavors.


Bread (preferably Tuscan) 12 slices
Black Cabbage (Kale) 1 kg.
Extra virgin olive oil
Salt to taste
Black pepper to taste

Clean the cabbage or kale well. Cook it in one and a half litre of boiling salted water. Meanwhile toast the bread, rub a clove of garlic over each slice and place it in soup bowls. Moisten the bread slices with some of the cooking water and top it with the roughly chopped cabbage leaves. Pour some extra virgin olive oil over it and finally sprinkle some freshly ground black pepper over it.

Now your Cabbage Crostini is ready and awaits your pleasure. Enjoy!


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