by Maria Teresa Jorge
View
my 188 recipes »
Maria Teresa Jorge's Notes:
Expand1 bunch cavolo nero Ask a question about this ingredient
1/2 cup cannellini or borlotti beans - dry Ask a question about this ingredient
2 garlic clove Ask a question about this ingredient
salt Ask a question about this ingredient
pepper Ask a question about this ingredient
4 sage leaves Ask a question about this ingredient
4 tablespoons extra virgin olive oil Ask a question about this ingredient
fleur de sel Ask a question about this ingredient
extra olive oil to serve Ask a question about this ingredient
8 slices of surdough or Italian bread Ask a question about this ingredient
Wash the dry cannellini or borlotti beans and soak them in water overnight.
Ask a question about this stepIn a large pot add the soaked beans, cover with water, add 2 tablespoons of olive oil, the sage leaves and 1 garlic clove. Do not cook them with salt or they will remain hard. Cover the pot with a lid and simmer about 20 minutes or until they are cooked. Add salt to taste and simmer for another 10 minutes uncovered.
Ask a question about this stepChoose the younger leaves of your cavolo nero and wash them. Roughly tear them up and sautee them in 2 tablespoons of olive oil until al dente.
Ask a question about this stepCut the bread in slices 1/2 inch thick and when you have the Cavolo Nero and beans ready, put the bread slices under the grill and lightly toast them.
Ask a question about this stepHave all the ingredients next to you so you make the crostone really quickly and serve them straight away otherwise they will become horribly soggy.
Ask a question about this stepCut the other garlic in half and very very lightly rub the toasted bread with the cut surface of the garlic clove. Top with the some sauteed cavolo nero and add on top some cooked beans. Drizzle a little extra virgin olive oil, a pinch of freshly ground black pepper and sprinkle with some fleur de sel.
Ask a question about this stepServe immediately.
Ask a question about this stepSounds good to me although I can eat 2 or 3 of these but the eggs I pass.
Looks like a great combo. But what winter green here in the US is nearest to the Cavolo Nero?
I think the closest thing you'll find here is Tuscan or Lacinato kale.
That's what I would suggest too. You can sometimes find cavolo nero in specialty shops, but it's rare.
Thank you Merril for the help. I went searching on the net and it came up as Black Cabbage. It's not the tightly heading, round cabbage, such as savoy. It's an leafy and separately foliated cabbage and I have added a photo I took from the web to the recipe so you understand what type of cabbage it is.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
){kind=link}
This is one of my favorite dishes! I love making a big bruschetta and topping the beans and greens with a fried or poached egg - a simple and satisfying light meal for one.