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On
a lightly toasted and warmslice of a Tuscan bread,pour
some olive oil and taste it.
If the bread is not warm enough,itwill be difficult to
combine withthe oil: both the oil and the bread will remain
two separate elements,with all the risks of oil dripping
off for a tastier flavour rub a clove of garlic on to
the bread.
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This
is the typical poor, winter country food thats is loved
both in the country and the city.
You need the bread as the one you used in the panzanella
recipe and some "black cabbage".
The kaves have to be small and tender,better shill if
they have felt a night's frost.Strip away the tough outer
leaves,then boil the cabbage in salted water.
When the smell of the cabbage reaches your nose it is
ready.Don't overcooc it.In meanwhile, toast some slices
of bread and rub a clove of garlic.On them put the bread
on the serving dish or on the serving dish or on your
guest's plate. The bread has to be warm to mix well with
the cabbage and put a soonful of the water your used to
cook it in over the ingredients.Now add the salt and plenty
of olive oil and if you want add a pinch of pepper.The
"ball" of black cabbage has to be whole one
per guest: serving minced cabbage kave would be an offence
to the cabbage itself,to the olive oil and to the eater.
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Extra virgin olive oil must be used when frying.
There are a list of point to follow:
I. Only use extra virgin olive oil;
2. Put the oil into a dry, cool frying pan;
3. Fill the pan two thirds of the way up;
4. Check the temperature of the oil before frying;
5. Put fried food onto kitchen towls to absorb excess
oil;
6.Add salt immediately after frying;
7. Serve hot.
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It
is not as well known as the "ribollita" but
exalts the flavour of the oil. Slice some onions into
a frying pan with oil and add crushed garlic, rosmary,
thyme, dried oregon, bay leaves and sage. Cook lightly
and
than remove the herbs.
Fry slices of bread in the flavoured oil. Once the bread
is fried, remove fit and put fit on some ,kitchen towls
which will absorb the excess oil. Put the slices of
bread, the lightly fried herbs and some chopped tomatoes
into saucepan.The last layer must be of bread.Pour some
broth over the ingredients, but not much, and serve hot.
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