Fette col cavolo nero, or Cabbage Crostini
Green is the favorite color of Tuscany. You can witness 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 only confined to the landscape 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 14th century hot food stands or stalls in the city use to sell boiled green vegetables on slices of toasted bread. 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/kale well. Cook it in 1.5 litre of boiling salted water. Toast the bread, then 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, then finally sprinkle some freshly ground black pepper over it. Now enjoy Cabbage Crostini!
Now your Cabbage Crostini is ready and awaits your pleasure. Enjoy!