It has fundamental properties for the health of our body. AND rich in vitamin A, C, E, group B vitamins. It is rich above all in folic acid essential for the production of red blood cells, especially during pregnancy, to ensure the correct development of the baby. It also contains many mineral salts and is a natural source of calcium and iron. Without forgetting that it contains many fibres, which are fundamental for our body.
In short, black cabbage relegated to an ingredient for country recipes and humble soups essentially in Tuscany, where its name is linked to the famous Ribollita, the bean soup based on stale bread and vegetables, on closer inspection it is a real investment on the table for our health and deserves some more attention.
Its origins are very ancient. In the'ancient times it was used as an anti-inflammatory remedy, against fever and heartburn. And rightly so. Medical research has then established that black cabbage is a excellent purifying and detoxifying for our body, especially for the kidneys and liver and carries out important anti-inflammatory actions, helping to eliminate toxic substances and toxins. Not at least it also helps to boost our immune system thanks to the presence of vitamin C, and strengthens the skin, muscles and blood vessels. In addition to vitamins, it also contains many mineral salts and is a natural source of calcium and iron
There's enough to get to the stove with the first cold weather and prepare a tasty black cabbage soup to warm up the body and strengthen our immune defenses.
Nothing better than bringing to the tables for the whole family the refined recipe that elevates the humble black cabbage to fine dining proposed by Antonia Klugmann, chef from Trieste at the L'Argine restaurant in Vencò, a Michelin star earned early and maintained to this day for its ability - in the judgment of the Guide's judges - to "ensure the freshness of products that undergo few transformations, original combinations, skilful use of aromatic herbs, the hallmark of its creative and elegant cuisine". But before the Michelin star other important awards had attested to his great talent: News of the Year” for the Gambero Rosso Guide. The following year, another affirmation: for the Identità Golose Guide she was the "Chef of the Year", followed by the L'Espresso Restaurant Guide awarding her three hats.
Star of the kitchen, Antonia Klugman is a constant protagonist of events and TV programmes in Italy and abroad, such as “Parabere Forum” in Barcelona, “Food on the Edge” in Ireland, “A mind of a Chef”, Anthony Bourdain's cult program which explores the creative processes of international chefs, in Italy it is was even called to replace Carlo Cracco as the fourth judge of the seventh season of Masterchef Italia alongside Joe Bastianich, Bruno Barbieri and Antonino Cannavacciuolo as the first female judge of the programme.
Note to propose a personal cuisine that follows the seasons and characterized by the presence of plant elements AAntonia Klugmann has also always been committed to reducing waste by using technique and creativity to use every part of the ingredients, both plant and animal. The search for greater sustainability, according to the Chef, also involves the use of foraging, the planning of frequent and targeted purchases and the decision to limit the number of guests welcomed in her restaurant.
The recipe for black cabbage and tomato
Ingredients
8 kale leaves
600 g of fresh tomatoes for tomato water
200 g of black cabbage for the cream
20 g of tomato vinegar
For the tomato sauce
200g copper tomatoes
1 onion
1 green pepper
1 clove of garlic
1 tablespoon extra virgin olive oil
Salt to taste
Method
For the tomato sauce
Place the oil, the garlic clove and the chopped green pepper in a saucepan over high heat. When the garlic turns golden, add the tomatoes cut in half and continue cooking.
When they start to release their water, add the salt and the julienned onion. Continue cooking for a couple of minutes. Turn off the heat and let it rest for about ten minutes. Marjoram, oregano and nepetella. Pass the sauce through a vegetable mill and season with salt.
Reduce the sauce on the heat. Place the sauce on a flat baking tray, dry and roast in the oven for 30 minutes at 200°, stirring approximately every 10 minutes. Blend.
For the black cabbage cream
Stew the chopped black cabbage leaves in oil and garlic. Blend with raw oil until you obtain a smooth cream.
For the tomato vinegar
Add 400g of water and 300g of sugar to the 20g of chopped tomatoes. Mix. Add the mother of vinegar and let it ferment at room temperature covered with gauze until the vinegar is obtained. Filter.
For the tomato water
Juice raw tomatoes. Leave to filter in a chinoise overnight.
For the sauce
Assemble the tomato water, tomato vinegar, cream of kale and roasted sauce. Season with salt.
For the tomato water condensed into icing
Reduce half the tomato water on the heat until you obtain a glaze.
For the roasted cabbage leaves
Boil the black cabbage for a few moments in boiling salted water, cool in ice water and salt, dry the leaves. Season with a little salt. Drain and dry. Spread a little tomato paste and a little cabbage cream on the cabbage leaves. Wrap the leaves around themselves.
Composition of the dish
When ready to serve, roast at 200°C for 3 minutes. Serve 2 leaves per person with the sauce. Brush with a few drops of concentrated tomato water to glaze.
The Embankment at Vencò
Location Vencò
34070 Dolegna del Collio GO
Phone: 350 521 2804
Reservations: booking-web.it
