Cavolo Nero (translated as ‘black cabbage’) is a loose leaf cabbage with dark green to black leaves from Tuscany, Italy. Now, I’m not one for regular cabbage myself (code for: I absolutely hate it) but I do love Cavolo Nero. I find it quite similar to silverbeet in taste, it has a tangy and bitter flavour but with a sweet aftertaste. Extremely popular with Italians, Cavolo Nero is used in soups, sauteed as a side dish, found in frittatas, on Pizza’s etc. It is to winter what tomatoes are to summer.
Along with all the other great vegetables mum and dad have growing at the holiday house, Cavolo Nero is there in abundance. My mother is amazing and turning things out in the garden and left in the fridge into an brilliant meal – tis a gift really!
One of the best things she makes with leftovers is a frittata. While we were in Perth back in September, she picked the Cavalo Nero from the garden as it was going crazy and whipped up this quick and easy, yet extremely flavoursome frittata.
Cavolo Nero Frittata
1 cup ham, cut into small cubes
1 cup provoletta cheese, cut into small cubes
2 cups Cavolo Nero, cooked, squeezed and chopped finely
1 large potato, boiled and cut into small cubes
½ cup cherry tomatoes cut in half
1 cup ricotta
Small handful chopped continental parsley
Small handful grated parmesan cheese
2 cloves of garlic, crushed
In a large frying pan add a dollop of olive oil and sautee the garlic. Add potatoes and fry until golden and set aside.
Lightly grease a 24cm round ovenproof dish. Transfer the potatoes to the dish and add kale, ham, provoletta cheese, cherry tomatoes and pasley and mix together.
Beat the eggs lightly and add ricotta and parmesan cheese, then Mix until combined. Pour the egg mixture over the other ingredients in the casserole dish and spread evenly through mixture. Sprinkle top with parmesan cheese and transfer to a hot oven at 180 degrees until cooked.
Serve with a mixed greens and fennel salad.