Glossary of Food Words
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- Cavolo nero
- An Italian cabbage with dark green leaves that have a good, strong flavour.
It can be used in all cabbage recipes but it's particularly good in soups - such as the classic Tuscan soup, ribolitta, which is traditionally left to sit for a day before serving to allow the soup to thicken and the flavours to develop. Cavolo nero is delicious cooked simply, just fried in olive oil with garlic and chillies.
Generations of Italians have appreciated cavolo nero as a versatile yet tasty vegetable. A member of the brassica family along with kale, cavolo nero is a popular ingredient in many classic Italian meals from soups to vegetable dishes.
Cavolo nero is a great source of lutein, vitamins K, A and C as well as significant amounts of manganese, copper, fibre, calcium, iron, the B vitamins and many other elements.
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Vladislav Jankovych » Pearl Restaurant London » Information » Culinary Glossary » Food C-words » cavolo nero