Crostini with Black Cabbage – Crostini Col Cavolo Nero

Maybe your new favorite bean dish:

Rinse the cabbage, remove the hard stems and cook for about 10 minutes. Strain the cooking water, but save 1 cup of it. Toast the bread slices, rub with the garlic, and lightly moisten with the collected cooking water. Divide the coarsely chopped cabbage leaves evenly among the bread slices and season generously with olive oil, salt and freshly ground pepper. Black cabbage is very common in Tuscany, but it’s not easy to find elsewhere. For this crostini you can equally use cooked white beans, alone or together with the cabbage.

Allegra Antinori’s wine recommendation: The piquant flavor of the new olive oil and garlic harmonizes with Castello della Sala Sauvignon and also with Campogrande Orvieto Classico. If you prefer red wine, Santa Cristina is the wine of choice.

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