m @ riotto
  • Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 6

(That is: Black Cabbage Bruschetta With Lard With Pecorino Di Fossa Flakes) It is very common in Tuscany to serve crostini or bruschetta of classic Tuscan “silly” bread in various ways with meat, offal, vegetables or fish as an appetizer. In this case, given the approach of autumn and colder temperatures, they are paired with black cabbage, pecorino di fossa and lard.


  • 12 slices of Tuscan bread , both white and wholemeal
  • bunch of black cabbage
  • onion
  • celery
  • carrot
  • concentrated spoon of tomato
  • 2 ripe tomatoes
  • 80 gr pecorino di Fossa
  • 50 gr lard from colonnata in a single slice
  • olive oil
  • salt
  • pepper


  1. Toast the slices of Tuscan bread on the grill of the oven, trying to keep them still soft.
  2. Separate the softer leaves from the other harder parts from the black cabbage. In a saucepan, fry the chopped herbs (onion, carrot, celery, parsley), then add the most leathery parts of black cabbage cut into small pieces. Season with salt and pepper and add the tomato paste and then the chopped tomatoes.
  3. Cook everything for about fifteen / twenty minutes, adding vegetable broth if necessary.
  4. Sauté the tender black cabbage leaves in a small pan with oil and poached garlic for a few minutes, trying to keep them crunchy together with the lard cut into squares.
  5. On each slice of bread spread the cabbage mixture, the sautéed leaves and the flaked pecorino di Fossa making au gratin in the oven grill for a few minutes. Serve hot

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