cavolo nero


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cavolo nero

(ˈkɑːvəˌləʊ ˈnɛrəʊ)
n
(Plants) an Italian variety of cabbage with dark green leaves
[from Italian, black cabbage]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
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TASTING MENU PS75 IPA sourdough served with cultured butter Isle of Wight tomatoes, ricotta, cherry and green almond Salt aged beef, black garlic, cep and nasturtium Plaice, courgette, mussels and gooseberry Peking duck, nettles, carrot and cavolo nero etheood state eldeoeand honey English strawberry, sichuan pepper and rapeseed oil eon financie Neal's Yard cheese selection, buckwheat and damson (PS12 supplement)
a real peach PEACH AND SAGE STUFFED PORK FILLET WITH GARLIC ROASTIES INGREDIENTS: (serves 2) 150g chestnut mushrooms, very finely chopped; 50g butter; 30g sage leaves; 1 slice of wholemeal bread; 1 peach, peeled, stoned and finely chopped; 600g pork fillet (in one piece); 80g Parma ham; 400g Charlotte potatoes; 2 garlic cloves, peeled and crushed; splash of olive oil; 10 cherry tomatoes; 200g cavolo nero, chopped; salt and pepper METHOD: 1.
a real peach PEACH AND SAGE STUFFED PORK FILLET WITH GARLIC ROASTIES Lay tightly the to into both and INGREDIENTS: (serves 2) 150g chestnut mushrooms, very finely chopped; 50g butter; 30g sage leaves; 1 slice of wholemeal bread; 1 peach, peeled, stoned and finely chopped; 600g pork fillet (in one piece); 80g Parma ham; 400g Charlotte potatoes; 2 garlic cloves, peeled and crushed; splash of olive oil; 10 cherry tomatoes; 200g cavolo nero, chopped; salt and pepper 4.
Visit pissimbono.it WHERE TO SAMPLE LOCAL FOODS Mercato Orientale A RAINBOW of delicate amber courgette flowers, crisp ruby-red radicchio and bushy forest-green cavolo nero leaves, the vegetables on display at this market are pert and fresh, indicating it's probably only been a few hours since they were plucked from the ground.
Examples of dishes on offer include Zaa'tar roast cauliflower, hemp heart tabbouleh, smoked aubergine, sesame cavolo nero and CBD tahini cream, and buckwheat and beetroot pancake, roast roots, rocket with CBD cashew cheese.
Recipes like Farfalle con Salsa di Cavolo Nero, or Butterflies with Kale Sauce, fuse Italian ingredients with current US food trends, while others, like Spaghetti con Ragu di Agnello, or Spaghetti with Lamb Ragu, require special tools and teach traditional Italian techniques.
To reserve a copy of the book, email velindre.cookbook@wales.nhs.uk SPAGHETTI WITH PEAS AND AVOCADO Sent in by Sarah Philpott Ingredients 200g spaghetti 200g peas, fresh or frozen (if using fresh, shell and rinse them) 1 lemon (juice only) 1 ripe avocado, peeled and halved 3 large handfuls kale, cavolo nero or spinach, torn 5-6 basil leaves, torn 1 clove garlic 2 tablespoons extra-virgin olive oil Salt and pepper Flaked almonds (optional) Method Bring a pan of salted water to the boil and cook your spaghetti for about eight to 10 minutes, then drain.
With help, I had eventually opted for roast rump of lamb and braised shoulder with cauliflower, red currant gel, Cavolo nero, anchovy and red wine sauce ([pounds sterling]23).
This was proper adult food: two fat chunks of flavourful, mature sheep, cooked to melting point and bolstered with celeriac, cavolo nero and plenty of rosemary.
Popular dishes include spaghetti di zucca e cavolo nero, wholewheat spaghetti with butternut and kale sauce, tossed with chilli and garlic and topped with roasted hazelnuts, or opt for orecchiette al cavoflore, Puglian pasta shapes with cauliflower puree, sauteed kale, chilli and roasted turmeric cauliflower florets.