Cavolo nero on sour dough

Crostini di Cavolo Nero

from Tuscany, Phaidon Press, 2011.

Nothing could be easier than this. Cavolo nero is now much easier to obtain from the shops and this is a good way in which to try it out.

It was my first attempt at using the cabbage and I would think that I did not quite cook it long enough. Nevertheless it was a pleasant addition to some slices of sour dough bread.

I’ve only used Tuscany once before and do enjoy browsing through it. It has heaps of information on the regions and their foods and I tend to wander through its pages, picking up information every time I use it. It has, for example, a whole page of information on cavolo nero.

Taste: ✔✔✔

Ease of cooking: ✔✔✔✔