Baccalà roasted
Salt Cod with Vegetables
Bruschetta with Cavolo Nero
(Black-Leaf Kale)
Cream of Leeks
Tuscan Crostini
Beans with a Light Tomato Sauce
Beans with Pork Rinds
Corn Meal and Kale Farinata
Florentine Liver
Pork Blood
Lentil Stew
Bread and Bean Soui
Thick Tomato Soup
Pasta and Beans
Country Potatoes
Stuffed tomatoes
Pork Meat Sauce
Artichoke Risotto
Braised Beef with Spinach
Pork Ribs
Meat and Potato Stew
Grandma Ada's Rabbit Sauce
Pigeon Sauce
Goose Sauce
Grandma Eugenia's Sauce
Ricotta and Macaroon Cake
Florentine Tripe



Bruschetta with Cavolo Nero (Black-Leaf Kale)


1 head of cavolo nero (black-leaf kale)
Homemade Italian white bread
Tuscan extra virgin olive oil, with a fruity flavor
salt and pepper


Prepare the kale, using only the green part of the leaves. Cook it in a generous amount of salted water. When it has finished cooking, leave it in the pot with its water. Toast the slices of homemade Italian white bread and rub them with garlic. Place them on a tray. Sprinkle with salt and oil. Put some of the kale and some of the cooking water on the slices of bread. Add some more oil, salt and pepper. Serve hot

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