Cavolo nero is a new discovery for me and I love it. It obviously grows like mad in Italy, because it is everywhere. We can buy it in Australia, where it is sometimes called Tuscan cabbage. I like to put it in minestrone and with spaghetti. A recipe for pasta with cavolo nero follows.
You will need – a bunch of cavalo nero, an onion or a couple of spring onions, pinenuts, garlic, spaghetti, or pasta of your choice, parmesan cheese – grated.
Brown the pinenuts carefully in a little olive oil and set aside. Keep an eye on them, the litle devils can burn in an instant.
Chop the garlic, onions and cavalo nero finely and fry in a large fry pan in olive oil. You can add a chopped chilli if you wish.
You will need to add more oil or a little water while cooking, so it doesn’t become dry.
Meanwhile boil the water and cook spaghetti. When it is cooked al dente, drain and add to the cavalo nero, lower heat and stir together. Add grated parmesan and pinenuts. Add salt and pepper to taste.
I served the spaghetti with a tomato salad.
Followed by fresh figs, cheese and a delicious 12 year old Pedro Ximinez sherry (which I like a lot)
In Italy cavalo nero is very inexpensive. This is not the case in Australia, Brisbane anyway, but it is delicious. Give it a try.
This is also known as kale. My sister grows it (she’s a member of the Brisbane Organic Growers Group), gave me some, and I didn’t have a clue what to do with it. Now that I know, I won’t let it wilt away – and I felt so guilty throwing it out.
By: Pam on November 24, 2010
at 4:13 am
You’re a star, Deb, I have this growing in my backyard! 🙂 Thanks for the recipe. Over here it’s also known as “Tuscan kale”.
By: Celia @ Fig Jam and Lime Cordial on November 24, 2010
at 4:33 am
It’s cheap here in Adelaide in winter. We love it in soup or pan fried and served with eggs and toast. Chuck a few pepperoncini in at the end of cooking. Very nutritious. Your dish looks great too.
By: Mary Louise Tucker on November 24, 2010
at 5:17 am
I remember receiving my first bunch a few years ago and being absolutely fascinated by it! I’m glad to see it’s becoming more well known. And yep like Pam and Celia have said, we call it Tuscan Kale 🙂
By: Lorraine @ Not Quite Nigella on November 24, 2010
at 7:45 am
Gorgeous dish, this is the first year I haven’t grown cavalo nero, we are having a break from it, but it normally keeps going through the frosts of winter and we love it too! Not tried it with spaghetti, usually have it in a soup with chorizo and potato. So many ideas of dishes to try ! Lovely!
By: Joanna @ Zeb Bakes on November 24, 2010
at 9:08 am
Sounds like a yummy recipe Deb. We still have some in our garden that hasn’t gone to seed so I must give your recipe a try
By: Bee on November 24, 2010
at 9:29 am
Lovely-my mouth is watering! I keep forgetting that it’s not winter for you!
By: paninigirl on November 24, 2010
at 3:22 pm
The recipe sounds great Debbra. We can buy Kale here in the USA. Can hardly wait to make it!
By: Pamela Proctor on November 24, 2010
at 3:33 pm
Yum! I love simple dishes like this.
By: cityhippyfarmgirl on November 24, 2010
at 7:23 pm
Hi Deb. It looks delicious. Where in Bris do you buy the covolo nero? Not Woollies I bet? OK I have just read Pam’s comment: kale.
You take a very good photo by the way. Have you ever thought of publishing your own Cook Book? You have the makings.
By: colin on November 24, 2010
at 8:48 pm
Hi Colin,
I made the pasta in Bagni di Lucca. I have bought cavalo nero at the Powerhouse market at New Farm and it is sometimes at James St markets – for about 10 times what I pay for it in Italy. Thanks for the nice comments.
Deb
By: bagnidilucca on November 24, 2010
at 10:32 pm
When I first saw your covolo nero I thought….. its gotta be a relation to kale… but I see through your comments that it is, excellent…. as I’m a big fan of kale! Love this meal, all of it – right down to the 12 year old Pedro Ximinez sherry which would just finish the wonderful tastes off so well. Lovely, thanks for sharing Deb 🙂
By: Anna Johnston on November 24, 2010
at 11:44 pm
I really need to try figs one of these days. You’re recipe with them looks absolutely delicious. On my next trip to Italy, believe I am going to Lucca.
I had some home cooking while I was in Reggio-Emilia and it was 100x better than even the best restaurant cooking.
By: Hart's Smiling All Over the World on November 25, 2010
at 1:09 am
I hope I am there so you can visit.
By: bagnidilucca on November 25, 2010
at 7:53 am
Great! This is the first time I hear about this recipe, I’ll try it!
Kisses
Francesca
P.S. The twins are boys!
By: Francesca on November 26, 2010
at 1:16 pm
Hi Deb, it was nice to catch up with you on Sunday morning. I tried to print this recipe and also tried the share hyperlink to print it but can’t do it as per our discussion on Sunday.
cheers
Sandra
By: Sandra Larkin on December 6, 2010
at 3:32 am
I’ll work on it. Deb
By: bagnidilucca on December 6, 2010
at 3:35 am
Very easy to grow here in Oz, my sister has it at her holiday house and at her home also, she loves it stir fried! Looks yummy!!!
By: Deb on December 10, 2010
at 9:25 am
It is really expensive in Brisbane and it doesn’t look as good as the Italian cavolo.
By: bagnidilucca on December 10, 2010
at 10:55 am
What great recipe and what a lovely blog – I came across it while looking for recipes with cavlo nero!
By: Chica Andaluza on July 11, 2013
at 2:47 pm
Thank you, I make this often. I love cavolo nero.
By: Debra Kolkka on July 11, 2013
at 9:18 pm