Cavallo nero time!

The cooler months in Queensland mean the appearance of many vegetables that just don't cope with the heat during the summer. Winter doesn't last for long here, so it's important to make good use of this time and get cooking while there are such great treats as cavallo nero [also known as black cabbage, Tuscan kale and, my favourite, dinosaur cabbage!].

Cavallo nero is actually part of the kale family, which I also love but am sadly unable to buy here it seems.

Cavallo nero's long bubbly textured leaves are a beautiful dark green, almost black in colour [hence it's name] and has a sweet, nutty flavour. It can be used in many dishes: soups [essential in Ribollita], braises, bruschetta, risotto and pasta.

I've included a recipe from Antonio Carluccio for Bianco E Nero [braised black and white cabbage] - a lovely winter dish that can be eaten as a soup, if you cover the pan to keep the moisture in, or as a side dish if you let the moisture evaporate.

Bianco E Nero

300g black cabbage [cleaned weight], tender black leaves only, cut into narrow strips

5oog white cabbage, cut into narrow strips

4 tbsp olive oil

2 cloves of garlic, coarsely chopped

250g smoked gammon, cut into thick slices, then into strips OR cooked cannelini beans or chick peas, if you don't eat meat or pork

1 litre water/stock [good for flavour if using beans or chick peas]

1 fresh chilli, finely chopped

1/2 tsp black peppercorns

1/2 tsp cumin seeds

salt to taste

1. Sweat the olive oil, garlic and gammon in a large pan

2. When the garlic starts to colour, add the water/stock

3. Bring to the boil and scoop off the froth

4. Add the black cabbage, chilli, peppercorns and cumin

5. Put lid on and simmer gently for 10 minutes

6. Add white cabbage [and cooked beans/chick peas, if using] and cook for a further 20 minutes [longer if you like it very soft, shorter if you want it al dente]

Note: I often make this only with Cavallo Nero which makes for a shorter cooking time especially if the leaves are young.


Biano E Nero is also a perfect accompaniment to Pizza di Polenta [polenta cake].

Pizza di Polenta

500g 3-minute polenta

extra virgin olive oil

salt to taste

water

1. Put polenta, salt and 4 tablespoons of olive oil in a bowl

2. Boil some water

3. Pour in enough to to obtain a workable mixture [about 200ml]

4. Form four polenta balls with your hands and flatten each on a flat surface, while mixture is still warm, to form a flat cake

5. Fry the cakes over a medium heat for 15 minutes on each side, adding more oil as it's needed

* This recipe can be made into one large cake and cut into 4 wedges to serve *