Tuscan cabbage (kale) crostini - crostini al cavolo nero

INGREDIENTS

1 kg black cabbage (kale).

12 slices of  tuscan bread
 Garlic
 Extra-virgin olive oil.
 Salt

PREPARATION

Clean and wash the cabbage carefully and cook in a litre and a half of boiling, salted water. When it is cooked, toast the bread, rub a clove of garlic over each slice and place in soup bowls. Pour over a little of the cooking water to moisten and top with the cabbage leaves, roughly chopped. Pour over the oil and dust with salt and if you want freshly ground black pepper.





INGREDIENTI

1 kg di cavolo nero
12 fette di pane toscano, meglio se raffermo
aglio
olio extra vergine
sale e pepe.

PREPARAZIONE

Pulite e lavate accuratamente il cavolo e cuocere in un litro e mezzo di acqua bollente e salata. Quando sarà cotto, tostare il pane, strofinate uno spicchio d'aglio su ogni fetta. Versate, se volete, sopra un po' di acqua di cottura per inumidire e mete te sopra le foglie di cavolo, tritate grossolanamente. Condite con l'olio, sale e, se gradite, un po' di pepe.

Crostini con paté di olive

Crostini con paté di olive

INGREDIENTS ( Serves 4 )
• Tuscan bread
• 180g black olives without stones
• 200g green olives without stones
• 120g melted butter
• 3 pickled onions
• Salt
• water


PREPARATION:
In a medium bowl put black olives, green olives and onions. Add melted butter stilo hot. Put SALT and mix the ingredients with mixer. If it is necessary, you can add a bit of water. Mix well and Spread on bread, better if it is toasted.

Tuscany in a Nutshell E-mail: tuscanyinanutshell.blogspot(at)gmail.com

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ 
Published: 07 / 09 /2012 Updated: 07 / 09 /2012

INGREDIENTI 
 Pane toscano 180g di olive nere denocciolate 200g di olive verdi denocciolate 120g di burro fuso 3 cipolline sott'aceto Sale Acqua PREPARAZIONE In una ciotola versare le olive nere, quelle verdi e le cipolline. Aggiungere il burro fuso ancora caldo. Mettere il sale e frullare gli ingredienti con il mixer. Se necessario aggiungere un po' d'acqua Amalgamare bene e spalmare sul pane, meglio se tostato.

Recipe of Liver Crostini

Crostini di fegato - Liver patè crostini

Serving: 5/6 INGREDIENTS

1. 1 medium onion, chopped
2. 5 or 6 chicken livers
3. A knob of butter
4. 3 anchovies
5. 4 hg spleen, chopped
6. salt
7. vegetable broth
8. loaf of Tuscan bread, cut into diagonal slices and toasted slightly

PREPARATION
1. chop the onion and then in a saucepan melt butter with onion. Add clean liver pieces and cook for a few minutes. Once the liver is colored, add clean spleen and broth.
2. Continuing cooking at medium heat until there is no more blood visible. Add salt. Once the patè is thick, place it into blender and blend well. Add anchovies and a little butter. Cook for about 5 minutes.
3. Let cool. Spread the patè on the toasted bread slices and serve.

Tuscany in a Nutshell E-mail: tuscanyinanutshell.blogspot(at)gmail.com

By Tuscany in a Nutshell Tuscany in a nutshell on Google+ Published: 16 / 04 /2012 Updated: 16 / 04 /2012