Cavolo nero, also known as Tuscan kale, is a winter favourite in Italian cooking. Its dark green leaves have a slightly bitter, earthy flavour that pairs beautifully with rich, creamy cheeses.

In this recipe, tender cavolo nero leaves are wrapped around a savoury Gorgonzola filling, topped with grated Parmigiano Reggiano, and baked until golden and delicious.

These Cavolo Nero rolls make a lovely starter or side dish, especially when served warm, straight from the oven. 

Serves: 4
Prep time: 20 minutes
Cook time: 15–20 minutes
Total time: 35–40 minutes

Ingredients

  • 8 large cavolo nero leaves (Tuscan kale)
  • 200 g (7 oz) sweet Gorgonzola cheese, preferably Gorgonzola Dolce
  • 80 ml (⅓ cup) whole milk, hot
  • 30 g (about ⅓ cup) freshly grated Parmigiano Reggiano, plus extra for topping
  • 1–2 tbsp extra virgin olive oil, plus extra for greasing the baking dish
  • A pinch of salt

You will also need kitchen string or toothpicks to secure the rolls.

Method

1. Prepare the leaves

Bring a large pot of salted water to the boil. Blanch the cavolo nero leaves for 2 minutes, until softened.

Drain and pat dry with a clean kitchen towel.

If the central ribs are tough, flatten them gently with a meat mallet. This will make the leaves easier to roll.

2. Make the Gorgonzola filling

Warm the milk in a small saucepan over low heat. Don’t let it boil.

Add the Gorgonzola, cut into small pieces. Stir until melted and smooth.

Remove from the heat. Add the grated Parmigiano and mix well.

The filling should be creamy but thick. If too runny, add a little more grated cheese. Let it cool slightly before filling the leaves.

Taste before adding salt, as the cheeses are already pretty salty.

3. Fill the rolls

Lay the leaves flat on a work surface. Place a generous spoonful of filling on the base of each leaf.

Fold in the sides and roll up to enclose the cheese. Secure with kitchen string or a toothpick.

4. Bake until golden

Preheat the oven to 180°C / 350°F / Gas Mark 4.

Grease a baking dish with olive oil. Arrange the rolls seam-side down.

Sprinkle with extra Parmigiano and drizzle with olive oil.

Bake for 15–20 minutes in static oven, until golden on top.

5. Serve and enjoy

Let the rolls rest for a couple of minutes before serving.

Enjoy them warm as a starter or side dish. A final drizzle of extra virgin olive oil makes them even better!

 

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