Fettunta col Cavolo Nero (Tuscan Kale)
"The ever-enticing fettunta (literally, "soaked slice") from Toscano: a thick slice of bread grilled on both sides and rubbed all over with garlic before being drenched in freshly pressed olive oil, or olio nuovo" (p. 70, AUTENTICO).
Recipe from AUTENTICO by Rolando Beramendi. Photography by Laurie Frankel.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- 1 bunch Tuscan Kale (Cavolo Nero), stemmed
- 1 loaf Tuscan bread, like Ciabatta, sliced
- 1 garlic clove
- Frescobaldi Laudemio Olio Nuovo
- Fine sea salt and crushed peppercorns
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 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.