Dish

Crostini di cavolo nero

Black Cabbage Crostini

Crostini di cavolo nero is a simple and delicious dish that is perfect for a light lunch or as an appetizer. The kale is sautéed with garlic and olive oil until it is tender and then served on top of a slice of toasted bread. The dish is typically topped with a sprinkle of Parmesan cheese, which adds a salty and nutty flavor to the dish. This dish is high in fiber and vitamins, but may not be suitable for those who are watching their carbohydrate intake.

European cuisine› Mediterranean cuisine› Italian cuisine

Appetizer

Origins and history

Crostini di cavolo nero has been a traditional Tuscan dish for centuries. It is believed to have originated in the city of Florence, where kale is a common ingredient. The dish has since spread throughout Tuscany and is now enjoyed by people all over the world.

Dietary considerations

High in fiber and vitamins, but may not be suitable for those watching their carbohydrate intake.

Variations

There are many variations of crostini di cavolo nero, with some recipes calling for the addition of anchovies or capers to the kale. Some recipes also call for the use of different types of bread, such as ciabatta or focaccia.

Presentation and garnishing

Crostini di cavolo nero should be served on a large platter with the toasted bread on the bottom and the sautéed kale on top. The dish should be garnished with a sprinkle of Parmesan cheese and a drizzle of olive oil.

Tips & Tricks

To make the dish more flavorful, the kale can be sautéed with red pepper flakes or lemon juice.

Side-dishes

A fresh salad or a bowl of soup are the perfect side dishes for crostini di cavolo nero. The light and fresh flavors of the vegetables or soup pair well with the hearty kale and bread.