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Fettunta col Cavolo Nero (Tuscan Kale)

Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Serves: 6-8
Fettunta col Cavolo Nero (Tuscan Kale)

To celebrate the arrival of olio nuovo, the season's first pressing of olive oil, Rolando Beramendi recommends fettunta (meaning "soaked slice" in Italian). It's a thick slice of crusty Italian bread, toasted until golden, drenched with olio nuovo and sprinkled with sea salt. It's important to really soak the bread with oil until it's soft. Top fettunta with beans, cavolo nero kale or enjoy it as is to experience olio nuovo in its purest form.

Recipe from AUTENTICO by Rolando Beramendi. Photography by Laurie Frankel.

Ingredients

  • 1 bunch Tuscan kale (Cavolo Nero), stemmed
  • 1 loaf Tuscan bread, like ciabatta, sliced
  • 1 garlic clove
  • Spedalotto Tonda Iblea Organic Olio Nuovo
  • A squeeze of fresh lemon juice
  • Fine sea salt and crushed peppercorns

Instructions

Bring a large pot of salted water to a boil. Add the kale. Reduce the heat to maintain a simmer and cook until very soft, 20 to 30 minutes. Remove with a slotted spoon, reserving the cooking water. Coarsely chop the kale.

Toast 8 slices Tuscan bread and rub with the cut side of a garlic clove. Dip the bread briefly in the kale cooking water and place on a plate. Drizzle olio nuovo and season with fine sea salt. Top each with the kale and drizzle with a squeeze of fresh lemon juice and more olive oil, then season with salt and pepper. Serve immediately.