Tag: Black

Black cabbage chips: a very easy vegetarian recipe – Italian Cuisine

Black cabbage chips: a very easy vegetarian recipe


Good, quick to prepare and healthy: black cabbage chips are a vegetarian snack or side dish to try several times, because they are crunchy and inviting. Discover our recipe

A aperitif last second? No idea for a quick outline? A quick vegetarian meal? To each of these questions, the answer can only be one: the black cabbage chips (Also known as kale), very quick to prepare (it really takes a few minutes of preparation and a few more of cooking in the oven).
They are tasty and crunchy, just like french fries.
Below you will find the recipe step by step, in the gallery instead some straight to make them even more delicious and to combine them in your menus.

How to make cabbage chips: the recipe

Ingrediants

1 medium-sized black cabbage
extra virgin olive oil to taste
Salt to taste
pepper as needed
sesame seeds to taste

Method

Peel the black cabbage leaves, removing the central rib and obtaining chips of 5-6 cm in length. Wash them and dry them with absorbent paper. Then arrange them on a baking sheet lined with parchment paper a few cm away from each other.
Season them with extra virgin olive oil, brushing them one by one. Sprinkle them with sesame seeds and season with salt and pepper. Preheat the convection oven to 180 ° C and bake them for about 10 minutes, until you see them crunchy, but not dry.
Take them out of the oven and serve them just warm… they will be snapped up!

Browse our gallery for other tips for preparing tasty cabbage chips

Black cabbage is the superfood for the cold months – Italian Cuisine


Black cabbage is the vegetable that cannot be missing on our tables in the cold months. That's why and the most delicious recipes to bring it to the table

It is the real protagonist on the table of the colder months, the kale or kale in addition to being a tasty and tasty vegetable, ideal in the kitchen for the preparation of numerous recipes, it is considered a real superfood for its remarkable beneficial properties.

The many virtues of black cabbage

Black cabbage belongs to the “leaf” variety of cabbage, which unlike cauliflower and broccoli, do not develop a central head. Also called Tuscan cabbage, feather cabbage or palm cabbage, it is formed by a clump of long, curled dark green leaves with bluish hues. A typical winter vegetable, aromatic and tasty, it is the main ingredient of ribollita, a traditional Tuscan soup but as we shall see, it is a versatile ingredient that is the protagonist of many recipes.

In addition to being tasty and tasty, black cabbage has numerous virtues that make it a food very important for our health. Like all vegetables belonging to the cabbage family, it is very rich in antioxidants, mineral salts and vitamins, C in particular; it is a natural anti-inflammatory and is able to strengthen our immune defenses. Recent studies also indicate it as particularly useful in the prevention of tumors, in the treatment of gastric ulcer and as a formidable natural shield against the flu.

Steamed or centrifuged, added to salads or soups, a base for simple or elaborate dishes, for all its beneficial properties it is important to consume it regularly.

black cabbage pot

How to cook black cabbage

To fully enjoy its properties, the best way to consume black cabbage is boil it in boiling water.
Detach the leaves from the head, remove the central rib by separating the leaves with your hands. If the leaves are very leathery, you can help yourself with a small knife. You can boil the cabbage in boiling salted water for 3 '. Once drained, immerse it in cold salted water with ice: in this way the leaves will keep their bright color.

Another cooking method is the brazing: place it in a pan in a sautéed shallot and oil and, when it has softened, add salt. It is ready for consumption or to complement soups, such as the traditional Tuscan ribollita.

Our recipes with black cabbage

Black & white cake – Salt & Pepper – Italian Cuisine

Black & white cake - Salt & Pepper


1) Gather in a saucepan 1.2 dl of water with a pinch of salt and 35 g of butter, courses to a boil, remove the saucepan from the heat, add the flour at once, stir and continue cooking the dough over low heat for 2-3 minutes. Let it cool down.

2) United the eggs, one at a time, jumbled up And transferred the mixture in a pastry pocket mounted with a 1 cm smooth nozzle. Drop the dough onto a baking sheet lined with parchment paper in order to obtain many piles the size of a hazelnut and cook the puffs in a preheated oven at 180 ° for about 30 minutes.

3) Meanwhile chopped finely dark chocolate, untie it in a bain-marie, add 1 dl of warmed cream and the remaining butter and mix the ingredients. Transfer the bowl in the fridge until the mixture begins to bind.

4) Cut the sponge cake in 2 layers. Chop finely white chocolate, heat 1.5 dl of cream and, off the heat, unite the chocolate in several stages, until the mixture is shiny. Let it cool in the fridge. Add the seeds contained in the vanilla pod and whip with an electric whisk until it begins to thicken. Spread the ganache on the sponge cake base e recompose the cake.

5) Jumbled up the icing sugar with 1 tablespoon of filtered orange juice until a thick glaze is obtained, pour it on the cake and leave it thicken. Stuffed the cream puffs prepared with the remaining whipped cream mixed with the sifted cocoa. Soak them in the dark ganache and arrange them on the cake by stacking them. Let the cake rest for 30 minutes in the fridge and serve.

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Posted on 08/01/2022

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