Cavolo Nero or ‘Tuscan Kale’ is a type of kale from Tuscany with dark-green curled leaves and packed with nutrients and flavour with a slightly bitter taste.
We made these hearty rolls stuffed with Gorgonzola cheese, quite fulfilling.
Serve 4, Preparation 20 mins, Cooking 15 – 20 mins
- 8 leaves of black cabbage
- 200 g of sweet Gorgonzola cheese
- Grated Parmigiano cheese, a generous handful
- Hot whole milk, 80 ml
- Extra virgin olive oil, EVOO, a drizzle
- Salt, a pinch
Blanch cavolo nero leaves for about 2 minutes so they soften, then drain and set aside.
Tip: If the central part of the leaves is still quite leathery, beat it lightly with a meat tenderizer in order to flatten it and make it easier to close the rolls afterwards.
Heat the milk without bringing it to the boil, add Gorgonzola and a handful of grated Parmigiano, a pinch of salt and stir until you get a cream not too liquid but pretty firm. If too liquid, add more Gorgonzola or a handful of grated Parmigiano cheese.
Remove from heat.
Place each leaf on the work surface, stuff each with a generous spoonful of the filling, then close the leaves like a bundle and tie with kitchen string or a toothpick. Transfer into a baking tray greased with some EVOO, sprinkle with grated Parmigiano and another drizzle of oil on top of each roll, in the oven bake to 180°C / F 350 / Gas 4 about 15 – 20 minutes.