Many years ago in Florence I discovered cavolo nero. It started when a good friend of mine took me to one of her favorite little places to eat ” Il Ristorante Cavolo Nero” on Via Guelfa , translation black cabbage. For many years cavolo nero was not readily available in the United States. Today, with kale coming into it’s own as one of the healthiest foods, it’s possible to find. Here in the U.S. it goes by many names such as tuscan or black or dinosaur or lacinato kale. The leaves are a dark blue green and are sweeter and more delicate then other varieties of kale. When the leaves are blanched they become a beautiful vibrant green which makes a wonderful pesto. The pesto can be used as a crostini – topping grilled bread with a littel creamy ricotta cheese , some pesto and a little freshly grated parmigiano cheese or as a delicious and easy pasta dish. You’ll definitely enjoy the pure simplicity of this pesto as well as the bright color and flavor!From by the bay, wishing you cavolo nero food memories!
Maryann
Cavolo Nero Pesto
Ingredients
2 small bunches cavolo nero, trimmed
2 cloves garlic, peeled and smashed
1 /2 cup extra-virgin olive oil
1 teaspoon sea salt
Directions
Bring a pot of salted water to a boil. Add cavolo nero and garlic; cook until bright green, 3–4 minutes. Remove from heat and drain. Place the cavolo nero and garlic in a food processor; pulse to a purée. Pour in the oil while pulsing to form a pesto; transfer to a large bowl and mix in the sea salt.
Orecchiette with Cavolo Nero Pesto
Ingredients
1 recipe Cavolo Nero Pesto
1 pound dried orecchiette
1 cup grated parmigiano-reggiano
1/2 cup grated pecorino
fine sea salt and freshly ground black pepper, to taste
Directions
Bring a pot of salted water to a boil; add orecchiette and cook according to package directions. Drain the pasta and add to bowl of pesto. Fold in parmigiano-reggiano and pecorino and salt and pepper. Serve immediately.
