An Italian cabbage with dark green leaves that have a good, strong flavour.
Tagliatelle with cavolo nero, chickpeas and pecorino
Pork belly with lentils and black cabbage salsa
Minestrone with butternut squash ‘noodles’
Cavolo nero can be used as a substitute in all recipes that require cabbage but it is particularly good in soups. The classic Tuscan soup, ribolitta, is traditionally left to sit for a day before serving to allow it to thicken and the flavours to develop. Cavolo nero is delicious simply fried in olive oil with garlic and chillies.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
