Tag: Black

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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Recipe Endive and cuttlefish salad with orange jelly and black sauce – Italian Cuisine


  • 800 g 4 cuttlefish
  • 40 g sugar
  • 1 organic orange
  • 1 head of escarole
  • cardamom
  • milk
  • dry white wine
  • extra virgin olive oil
  • salt

For the recipe of the escarole and cuttlefish salad with orange jelly and black sauce, remove the orange caps (if they are beautiful, you can also keep them).
Cut the sliced ​​fruit, without peeling it, and collect everything in a saucepan with the sugar, 1 cardamom pod and 120 g of water.
Cook over medium heat for about 30 minutes, then add another 150 g of water and, after 15 minutes, another 50 g of water: by combining it a little at a time, evaporation is better controlled and prevents the cooking mixture from drying out too much. Cook for another 15 minutes.
Switch off and blend with the immersion blender, adding a pinch of salt: blend before it cools, to prevent the pectin present in the orange from starting to congeal, making it more difficult to bind it to the aqueous part in a homogeneous gelatin.
Leave then cool the gelatine obtained.
Wash the escarole and clean it by removing only the oxidized part of the stem, where it has been cut. Separate the heart from the outermost part, without "undoing" the clump.
Cook the outer part in boiling water, with a pinch of salt and 1/2 glass of milk: the milk will keep it a nice light color and will remove some of the bitterness. Boil it for 18-20 minutes, then drain it.
Clean cuttlefish: remove the central bone, remove the eyes and carefully recover the pockets of black.
Cut the bodies in three parts.
Crush the bags in a small bowl to obtain the black: dilute it with a spoonful of oil.
Roasted the cuttlefish (the bodies, the "wings" and the heads) in a very hot pan with a drizzle of oil and a pinch of salt, for 3 minutes.
Remove them from the pan, remove the remaining oil and deglaze the pan by pouring a splash of white wine: as it warms up, it will melt the caramelization of the fish. Add the black and dilute it, cooking everything for 2 minutes. You will get a sauce.
Cut the escarole cooked in 4 parts and place them on the plates. Arrange the roasted cuttlefish on top, then the raw escarole leaves. Complete the dish with the orange jelly and the black sauce.
To recover: all possible waste ingredients have been used: the orange peel is in the gelatin; the outer leaves and the more fibrous ribs of the escarole, boiled, complete the salad. The cuttlefish ink, mixed with oil and cooking juices, is used to prepare the accompanying sauce.

Recipe: Giovanni Rota, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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