All recipes written by Gordon Ramsay
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.
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.
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.
For the cold roast and triple eggplant recipe, peel and chop the carrot, celery, onion, a clove of garlic and brown them in a saucepan with a spoonful of extra virgin olive oil and a pinch of salt; then wet with half a glass of wine, let it evaporate, add the meat and cover everything with cold water. Cook it for about an hour and 30 minutes over medium-low heat. Finally, let it cool for an hour.
For the aubergines: Wash the aubergines, divide them in half, cut the pulp and season with a pinch of salt and a drizzle of extra virgin olive oil. Bake at 200 ° C for 25-30 minutes. Then collect the pulp, keeping the skins.
Dry them in the oven at 180 ° C for about 15 minutes; cut them into lozenges and fry them in peanut oil for a few seconds. Drain them on kitchen paper and add salt.
Chop half the aubergine pulp and season with a few finely chopped mint leaves, a tablespoon of extra virgin olive oil and a pinch of salt. Blend the rest of the eggplant pulp with a tablespoon of tahini, 2 tablespoons of lemon, salt and pepper. Cut the roast into thin slices and serve with the two sauces, fried eggplant peels and Taggiasca olives to taste.
By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page
