Cavolo Nero and Prosciutto Bruschetta
The word bruschetta comes from the Italian word bruscare, which means to toast. This recipe is based on one in Italian Easy Recipes from the London River Cafe by Rose Gray and Ruth Rogers (Clarkson Potter, 2004).
2 lbs. cavolo nero
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 slices of ciabatta bread
Garlic cloves
4-6 slices of prosciutto
1. Trim cavolo nero; boil in salted water until completely tender, 25–30 minutes. Drain; squeeze out excess water. Transfer cavolo nero to a bowl; toss with oil, salt, and pepper, all to taste.
2. Grill bread until crisp and slightly charred on the corners. (Alternatively, toast bread slices over the flame of a gas burner.) Rub each bread slice with a clove of garlic; season with salt and pepper to taste and drizzle with extra-virgin olive oil.
3. Divide warm cavolo nero between bread slices and top each with a thin slice of prosciutto. Drizzle with extra-virgin olive oil.
SERVES 4 – 6
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