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Fetta Col Cavolo, Olio Nuovo And Pecorino Fresco


Course : Italian
Source:
Serves: 4
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Ingredients:


10 tablespoons extra-virgin olive oil -- divided

2 cloves garlic -- thinly sliced, plus

2 cloves garlic -- peeled, whole

2 bunches cavolo nero -- (or kale), chopped 1 inch ribbons

4 slices country bread -- 1-inch thick

1/2 pound pecorino toscano

10 tablespoons extra-virgin olive oil -- divided

2 cloves garlic -- thinly sliced, plus

2 cloves garlic -- peeled, whole

2 bunches cavolo nero -- (or kale), chopped 1 inch ribbons

4 slices country bread -- 1-inch thick

1/2 pound pecorino toscano
 

Preparation / Directions:


In a 12-inch to 14-inch sauté pan, heat 6 tablespoons oil and garlic together until garlic starts to lightly brown. Add all the cavolo at once and stir to move garlic from the bottom. Cover and cook 8 to 10 minutes until cavolo is soft. Meanwhile, grill the bread and then rub with raw garlic. Place 1 slice in each shallow bowl and top with a large spoonful of the cabbage. Drizzle with 1 tablespoon extra-virgin olive oil and shaved pecorino from a peeler. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5726)

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