Originating from Tuscana, Cavolo Nero signifies Black Cabbage or Dinosaur Kale or Lacinto. Cavolo Nero, like all kales, traces its lineage to the ancient world of cabbages of the Asia Minor and Eastern Mediterranean, which was brought to Italia by the Celtic wanderers around 600 B.C.
Hailing from Tuscana, in the early 18th century, its hardy leaves can grow as long as 15 inches, cavolo nero is a Brassica, signifying a broccoli and collard family green. It thrives in cold climate and this, has been growing in New York State since the 1980s, from a Tuscan Farmer who provided a New Yorker, Restaurateur who smuggled the seeds over.
Here is a lovely easy recipe from the River Café Cookbook for it ...
Farfalle al Cavolo Nero Pesto ...
Farfalle signifies butterfly or bow shaped pasta ...
3 pounds of Cavolo Nero ( fresh )
2 cloves of garlic crushed in mortar with pestle ( add more garlic if you wish )
500 grams ( 1 pound ) Italian Barilla Farfalle
Salt & Freshly ground black pepper to taste
1/4 cup Evoo
1 1/2 cups grated Parmesano Reggiano
1. bring a pot of salted water to boil and cook the cavolo nero 4 minutes and drain very well in colander
2. transfer the drained cavolo nero to a food processor
3. add the crushed garlic ( mortar and pestle ) to the food processor and then, the cheese
4. now add the 1/4 cup Evoo gradually and very slowly to the food processor
5. create a pesto and add a drop of the water from which you boiled the cavolo nero
6. bring another pot of salted water to boil
7. cook the farfalle until tender yet firm to bite
8. drain the pasta and toss with the pesto, additional cheese for garnish and salt and freshly ground pepper to taste
Serve with a Prosecco, Lambrusco or Red Barolo
Kindest Regards, Have a lovely Wkend.