Cavolo Nero and Prosciutto Bruschetta
Cavolo nero, also known as Tuscan kale, Lacinato kale, or Dinosaur kale, offsets salty prosciutto in an easy appetizer based on a recipe in Italian Easy: Recipes from the London River Café by Rose Gray and Ruth Rogers (Clarkson Potter, 2004).
Cavolo Nero and Prosciutto Bruschetta
Ingredients
This recipe is based on one in Italian Easy Recipes from the London River Cafe by Rose Gray and Ruth Rogers (Clarkson Potter, 2004).
Yield: serves 4-6
Ingredients
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2 lb. cavolo nero
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Extra-virgin olive oil
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Kosher salt and freshly ground black peppe
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4-6 slices of prosciutto
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Garlic cloves
Instructions
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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.
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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.
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Divide warm cavolo nero between bread slices and top each with a thin slice of prosciutto. Drizzle with extra-virgin olive oil.
- 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.
- 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.
- Divide warm cavolo nero between bread slices and top each with a thin slice of prosciutto. Drizzle with extra-virgin olive oil.
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