Villa Campestri’s recipes are easy to prepare and inspired by good Tuscan cuisine. Find out with us how to prepare the Black Cabbage mini-pie with cream of beans!
The black cabbage is a variety of “Brassica oleracea” that develops in height, in leaves.
Known for its elongated shape as “pen cabbage” and, abroad, as “Tuscan”, it is used in the kitchen reduced in cream, in the classic soup (ribollita) and in risotto.
Delicious in the preparation of these famous dishes but also excellent when steamed.
Black cabbage is a descendant of wild cabbage, a plant native to Asia Minor that was introduced to Europe in 600 BC. about by Celtic wayfarers. This variety of cabbage has been grown mainly in Tuscany since the 18th century.
The black cabbage in Tuscany is a real institution, a delicacy present in all gardens and which can be enjoyed on the table in numerous recipes.
For the Medici family, a hot ribollita soup made with black cabbage was a sign of respect: it is said, in fact, that well-regarded guests were welcomed at court by the typical dish based on this variety of cabbage.
The “Black Cabbage mini-pie with cream of beans” is a typical recipe of Villa Campestri Olive Oil Resort, easy to prepare and inspired by the good Tuscan tradition.
Ingredients for 6 / 8 persons
Procedure for the mini-pie
Boil a bunch of cabbage + 1 potato, adding 6 tablespoons of Parmesan cheese, the 3 eggs, bread crumbs, salt and pepper.
Blending with an immersion blender, fill molds and put in the oven on a baking sheet that has water on the bottom and cook for 20-25 minutes at 180°C.
Procedure for the Cream of Beans
Boil the beans with a bay leaf, peppercorns.
Use the mixer and filter everything through a sieve.
Dilute with water to reach the right consistency.
Serve the cream on the pies.
If you want to try all the flavor of this delicious recipe, our Chef is waiting for you at our L’Olivaia restaurant!
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