Here we are at the new Sunday appointment with “Roberta's cooking with extra virgin olive oil” to taste another delicious dish of the national gastronomic tradition combined with a particular oil able to embellish the recipe both on the nose and on the palate. And once again ours Roberta Rogeri (in the picture) offers us an idea that is simple to make, cheap, but absolutely tasty: croutons with black cabbage, beans and sausage, embellished with a Medium/intense fruity Tuscan PGI oil. Let's see it together.
difficulty: easy
Preparation: 10 min
Cooking time: 15 min
Serves: 2 Guests
Cost: Bass
Ingredients for 2 people (4 croutons):
- 4 slices of Tuscan type bread
- 250 g of black cabbage
- 250 g of boiled cannellini beans
- 200 g of sausage
- 1 clove of garlic
- sale
- pepper
- Tuscan IGP extra virgin olive oil – medium/intense fruity
Preparation
Rinse the kale leaves, remove the toughest central ribs and cut them into strips. In a pan, brown two tablespoons of oil with the peeled garlic clove. When it begins to sizzle, remove the garlic, add the black cabbage, season with salt and pepper and add half a glass of water; cover with a lid and cook for about 15 minutes. Uncover, add the boiled cannellini beans, mix and cook for 2-3 minutes. Turn off the heat and set aside in a bowl.
In the same pan, brown the sausage cut into small pieces until it is well cooked and golden brown. Add this to the cabbage and beans too. Toast the slices of bread, arrange them on a serving plate with the mixture on top, add the Tuscan IGP extra virgin olive oil. Serve piping hot!
