Tuesday, March 16, 2010

cucina chiantigiana alla siriana

If there's one thing in life that pisses me off*, it's the gratuitous use of the adjective "Tuscan". Restaurants love it. Decorators too. Most of the time the object in question is about as Tuscan as John Edwards' mistress (she's on the cover of the Post today in case you're wondering...). But it sells, so the marketers can't attach it to too many products...

But cavolo nero is the real deal Holyfield. It goes into my favorite all time dish, ribollita, and finds its way into many other tasty formats. But tonight I found a way to bastardize a Tuscan classic with the wife's S-Y roots.

Peep this: http://www.thekitchn.com/thekitchn/vegetable/recipe-cavolo-nero-kale-065339

It's going into the garden in the not too distant future...bring on the spring!


*There is far more than one thing in life that pisses me off.