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Crostoni di cavolo nero

(Black cabbage big canapés)

This was one of the traditional Christmas courses all over the Mugello valley.
Take the leaves and cores of a black cabbage, wash them and then boil them in much water, then drain them and wring them out but not strongly. Put them on slices of roasted, garlic bread which have been previously wet in the same water where the black cabbage has been boiled and dress these slices of bread with some olive oil, salt and pepper.

Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni

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