Cavolo Nero recipes

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Article DeTelegraaf February 2001

The Risotto recipe follows and does a recipe for Polenta
Risotto from the garden
50g butter
1 tbsp olive oil
2 finely chopped shallots
200g Cavolo Nero or green cabbage finely chopped
1 tsp salt
450g Aborio rijst
1½ litre chicken stock, this is lovely when freshly made but I use Porcini stock cubes sometimes
1 piece of parmesan cheese (crust) scrape it clean and wash well before using (Only if you have it in house)
salt and fresly ground black pepper
50g butter
50 to100g grated parmesan cheese
chopped leaf parsley
Melt the butter and oil in a pan with a thick bottom add the shallot and fry for a few minutes until soft but not coloured, add cheese crust and  the cabbage and allow to cook for a few minutes, with aloud on the pan.
Add the rice to the pan and raise the heat slightly, stir well until every grain of rice is covered in oil, this takes a few minutes and is called toasting the rice.
Heat the stock and add 1/2 of it to the rice, and let it be absorbed over a medium heat, then add the remains stock, soup  ladle by soup ladle , one at a time, wait until all the liquid is absorbed before adding more, keep stirring lightly until the stock is absorbed, and it is a creamy mixture . Continue until the rice is cooked about 16 minutes.
Take a piece of rice between the thumb and the index finger and press to feel the centre of the rice grain.
If the grain has three small white points then it is cooked.
Add a nut of butter and the cheese and leave to stand for a few minutes.
Add the chopped parsley if desired before serving.
If any risotto s left over, make balls of it with a piece of cheese in the middle and fry for the borrel.

Creamy Polenta with Cavolo Nero

300 g very fine cornmeal
½ litre milk
½ litre water
1½ tl (15 g) salt
pepper freshly ground
a light oil
600g Cavolo Nero or (2 bulbs raddichio treviso)
25 g butter
2 cloves of garlic
grated parmesan cheese
Pour the water and milk into a large pan with the salt and bring to the boil
Remove from the heat and pour the cornmeal into the pan stirring well with a strong wooden spoon or I use a thin rolling pin. Return to the heat and cook on a low heat, stirring weel , for about 35 minutes
Clean the Cavolo Nero and remove any which stalks, blanch in boiling salted water for 5 minutes, drain well  and with cold water. Press out any moisture and then  lightly cook the garlic in the butter and toss in the Cavolo Nero.
Spoon this through the polenta and add the cheese and if necessary  a little more milk, it she be quite soft and creamy
You could serve a little fried small cubes of pancetta as a topping for this or Ganda Ham, sort Parma Ham from Gent
An Idea
Cavolo Nero is Your stampot instead of boerenkool.. I think it has more flavour !!!
Brandt&Levie have a good recipe with knolselderij(celeriac), Pastinaki(parsnips) and Palmkool,(Cavolo Nero) served with their delicious rookworst and fried pancetta.
They are to be found on the Saturday Market in Amsterdam Zuid, Jacob Obrechtstraat (Plien). Organised by a cooperation of inhabitants of Oude Zuid
I often stop by there on my way back from the bos with Jolly, it is less busy than Noordermarkt and they have some good stalls, the vegetable stall, with goods from the local farms  run by the inhabitants , who take it in turn to serve. Also Lindenhoff , my favourite poelier , forgot the name !!and lots of local incentives and of course Brandt &Levie

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