Tag: cabbage

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

Pici with black cabbage, vegetables and pecorino – Italian Cuisine

Pici with black cabbage, vegetables and pecorino


1) Peel onion and cut into cubes, cleanse celery, peel the pumpkin, removing the seeds and filaments, and reduce both into chunks. Eliminate the central coast with the black cabbage leaves, wash and chop finely.

2) Reheat a thick-bottomed saucepan, unite the bacon and cook over medium heat until it starts to brown. Add the onion, celery and pumpkin, add the chopped peeled tomatoes, season with salt and cook the covered vegetables for 7-8 minutes. Add the cabbage, a pinch of red pepper and cook for another 5 minutes.

3) Knead the flour with 2 dl of warm water, form a loaf, wrap it in cling film and let it rest for 30 minutes. Roll out the dough into a 3 mm thick rectangular sheet and, starting from the shorter side of the rectangle, cut many strips of 3 mm wide.Pull them on a pastry board until you have spaghettoni, cook them in boiling salted water, drain when al dente and toss with the prepared sauce and flaked pecorino.


Posted on 12/26/2021

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Turret of phyllo dough with chard, cabbage and bitto – Italian Cuisine

Turret of phyllo dough with chard, cabbage and bitto


1) Seared cabbage and chard in salted boiling water and drain. Unplug the stalks of the chard and set aside, cut all the leaves into chunks. Peel the onions, slice them and sauté them in a pan with a drizzle of oil and a few sprigs of rosemary. United sliced ​​pumpkin, add salt and cook for a few minutes.

2) Prepare the bechamel: you do melt the butter over low heat, add the flour, stirring quickly until a cream is created, add the milk slowly, stirring with a whisk, add salt and let it thicken. Seared pasta for lasagna in boiling salted water, drain it and place it on baking paper.

3) Brush the sheets of phyllo dough on both sides with half the butter, melted, and pepper. Lined a high springform pan of 18-20 cm diameter with squeezed wet parchment paper, then line it with the phyllo dough, letting it overflow abundantly.

4) Fill the mold alternating the vegetables, pasta for lasagna, sliced ​​bitto, bechamel and parmesan. Fold back the phyllo dough on the filling so that it remains "ruffled", sprinkle with sesame seeds and bake at 190 degrees for 20-25 minutes. Leave rest the timbale for 10 minutes before removing it from the mold. Meanwhile, review fry the stalks of the beets with the remaining butter and a pinch of salt and use them to garnish the serving dish along with a few sprigs of rosemary.

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Posted on 22/12/2021

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