Typical Tuscan cuisine is rich of genuine dishes of ancient flavor.
Who thinks that Tuscan cuisine is made only of meat recipes is absolutely wrong.
Tuscan cuisine is rich in so many vegetables, including black cabbage, from which you get the exquisite “Black Cabbage Soup”.
Black cabbage is an autumn-winter vegetable, ideal for salads but above all cooked.
From a botanical point of view the black cabbage belongs to the family of the Crucifer, herbaceous plants comprising about 300 species and 4000 typologies, found in the Mediterranean basin.
When cooked, all the cabbages emanate a very strong and particular smell because they are rich in sulfur compounds, which are released during cooking.
Here are the nutritional properties of black cabbage:
Black cabbage occupies a place of honor in the typical Tuscan cuisine, it is used in numerous recipes such as:
Already in Roman times, a kind of black cabbage was cultivated, probably the progenitor of the famous “Black Cabbage of Tuscany”, always well-known and appreciated in this region and beyond.
Tuscan black cabbage is the most interesting and desirable among leaf cabbages. Due to its high rusticity and the remarkable resistance to low temperatures, black cabbage never fails in Tuscan vegetable gardens.
The collection of the “Black Cabbage of Tuscany” starts from October and continues in the following months until early spring.
The leaves of these cabbages are consumed boiled and seasoned, like the other cabbages, and are indispensable ingredients of the soups.
Typical Tuscan cuisine is rich in delicious and genuine recipes, made with healthy ingredients, just like once.
Preparing these recipes is quite simple.
For those who want to experience the delicacies of Tuscan cooking here is the recipe for the Black Cabbage Soup:
1. Soak the beans for one night in a bowl full of water;
2. Clean and chop carrot, onion and celery and make them brown in half a saucepan for 2-3 minutes, with 2 tablespoons of extra virgin olive oil and a laurel leaf;
3. Add peeled tomatoes and 2 soup ladles.
4. Cook for 10 minutes, then add salt and pepper;
5. Wash and blotch black cabbage, clearing the base and removing the leaves;
6. Grind another half of the smell of remaining smells with the remaining extra virgin olive oil, combine a slice of cut pork in two, peeled potatoes and small dumplings, black cabbage and beans;
7. Let it boil for 2-3 minutes, then add the remaining broth, the tomato sauce; in the end, remove the pork;
8. In the meantime, cook the slices of bread in the oven and rub with garlic;
9. Serve soup in bowls with 1 slice of bread.
The Black Cabbage Soup represents a strong bond with the Tuscan tradition.
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