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Cavolo nero (Italian literally "black cabbage") is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany
Lacinato kale (UK: , US: ) or, in Italian and often in English, cavolo nero (, Italian: [ˈkaːvolo ˈneːro]; literally "black cabbage") is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. It is also known as Tuscan kale, Tuscan cabbage, Italian kale, dinosaur kale, kale, flat back cabbage, palm tree kale, or black Tuscan palm. Lacinato kale has been grown in Tuscany for centuries, and is one of the traditional ingredients of minestrone and ribollita.
'Deep, dark and difficult' is how I think of cavolo nero (Tuscan kale). Perhaps surprisingly, it works really well with fish. The robust earthy bitterness of the kale contrasts with the delicate sweet flesh of the fish. Here, a sharp frothy sabayon brings the two together.
A delicious combination for these stuffed cuttlefish, with a slightly bitter aftertaste given by the cavolo nero, aka Tuscan Kale, but also with a nutty taste given by the pine nuts, previously lightly toasted, chopped and then added to the mixture.
Serve 4, Preparation 30 mins, Cooking...