*  Exported from  MasterCook  *

             Fetta Col Cavolo, Olio Nuovo And Pecorino Fresco

Recipe By     : MOLTO MARIO #MB5726
Serving Size  : 1    Preparation Time :0:00
Categories    : New Text Import

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      Tablespoons   extra virgin olive oil -- plus 4 T
   2      Cloves        garlic -- thinly sliced
                        plus two peeled whole cloves
   2      Bunches       cavolo nero (or kale), chopped -- in 1" ribbons
   4      Slices        country bread -- 1" thick
     1/2  Pound         pecorino toscano

In a 12 inch to 14 inch saute pan, heat oil and garlic together until
garlic starts to lightly brown. Add all the cavolo at once and stir to move
garlic from the bottom. Cover and cook 8 to 10 minutes until cavolo is
soft.

Meanwhile, grill the bread and then rub with raw garlic. Place 1 slice in
each shallow bowl and top with a large spoonful of the cabbage. Drizzle
with 1 tablespoons extra virgin olive oil and shaved pecorino from a
peeler.

Serves: 4 as antipasto



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