Also called “wild artichoke” it is the thriving hero of the winter vegetable garden, with its solid ribs that stand out thorny against the sky, unconcerned of the more rigid season, ready to be tenderized by the frost. It’s an extremely resourceful plant! It has a characteristic slightly bitter taste and it cleanses the organism, it’s rich in calcium, potassium and sodium.

It is a plant from past times, the first real references date back to the Egyptian times but even before that it seems that it was used in Ethiopia. At one time the dried flowers of the teasel where used to card wool, while the sprouts and seeds served in obtaining rennet for cheese making.

Recipes

This is a vegetable you eat cooked. The ribs must be separated, the top end cut off and you must use a knife to eliminate the filaments of outer thicker sides, then wash them and chop them to be boiled.

AS SALAD WITH BAGNA CAUDA

Use some salted anchovies, rinse them to remove the excess salt then melt them in a pan with a good quantity of garlic and a good olive oil but be very careful that it does not come to fry. When you have achieved a creamy texture, serve very hot as a dip for your boiled cardoons.

OVEN COOKED CARDOON FLAN

Boil, cool and chop the cardoons finely with a mezzaluna knife. Put them in a pan with butter and let them cook on a low fire, season with salt to taste. After this pour them in a bowl, add parmesan cheese, mix and then add 4 egg yolks. In another bowl whip the egg whites until they are stiff then add to the mixture. Season with pepper then pour in smaller tins or single portion ones greased with butter. Cook in the oven en bain-marie at 180° for 30 minutes, checking with a knife: the blade must be dry when it comes out of the flan for it to be cooked.

GRATINE’ IN THE OVEN

Boil the cardoons then lay them on a tin greased with butter, cover with béchamel and parmesan cheese and cook in the oven at 180° for about 20 minutes or until browned.

An old saying states that “cabbages are always in the middle”. It’s origin may be very ancient since this kind of vegetable has always played the part of the one who made up for excesses. Romans, gourmets by nature, actually used to eat them raw before banquets in order to help their organisms better absorb alcohol.

Savoy cabbage is rich in vitamins A, C and K (very important for blood coagulation) and in minerals such as potassium, phosphorus, iron, calcium and sulphur which is responsible of it’s typical smell. Greeks considered it sacred because of its many healing powers: decoctions fight bronchitis, asthma and illnesses of the digestive apparatus, the water in which it is cooked is rich in sulphur and is healing of eczema and inflammations, it’s juice is useful against constipation. The word derives from the latin “virdia” meaning green. In ancient Rome it was used to drive away melancholy and sadness, but today we know that this plant can have far more certain effects. Also on the skin.

Recipes

It is an extremely versatile vegetable which can be eaten raw or cooked, it’s generous leafs can contain or make an excellent stuffing.

WITH PASTA, SUCH AS PIZZOCCHERI

Place the cabbage and chopped potatoes in water to boil them, after a few minutes add pasta, far better if whole grain. Drain the pasta and the vegetables and season with oil that you will have previously warmed with garlic, and cheese such as fontina or fresh sheep milk cheese cut in little pieces, add parmisan as to your taste. Serve immediately.

ROLLS

Lightly cook a few cabbage leafs in boiling water, fill with sausage mixture that you will have warmed up in a pan with garlic and wine. Close your rolls with kitchen twine or chive and finish off by browning in a pan.

SALAD

Slice the cabbage very thinly, add boiled eggs seasoned with a sauce made of oil warmed with garlic and anchovies and a little vinegar.

Pumpkin is a completely edible fruit. It’s rind properly washed and cooked with the flesh becomes of the same consistency and you can avoid the long and hard “peeling” procedure. Its seeds cleaned and dried can be toasted in a pan and savoured with a pinch of salt. Also, if you are in possession of a magic wand, you could also go to the ball pulled by white horses.

The flesh contains a good quantity of fibres, potassium, phosphorus and vitamins A, B and C. Recommended to those who suffer from kidney and digestive issues, it has diuretic, laxative and vermifuge properties, it also possesses calming properties for those who suffer from nervous conditions and it helps with sleeping.

The Italian word we use now comes from the latin “CUCUTIA” (head) which through the southern form “cucuzza” becomes the Italian “zucca”.

Recipes

It represents an essential ingredient in the kitchen, starting from appetizers: skin cooked in apple mustard, fried slices, little boats with anchovies, tiny bundles, pancakes, cakes and quiches. Then in first courses from pumpkin tortelli with creams, pasta, gnocchi, then risotto and lasagna. Roasted, fried, in meatloafs. Ending with desserts: cakes, biscuits, puddings and ice-cream.

IN THE PAN OR OVEN

Wash and take out the seeds from a piece of pumpkin, chop it up into small pieces and put in a pan with garlic, oil and rosemary that you will have previously warmed up and browned; cook until the pumpkin is tender, add salt as to your taste and use as a sauce for pasta or as a side dish.

GNOCCHI

500gr boiled pumpkin, 1 egg, 200gr flour, nutmeg, salt and pepper.

Mix the ingredients thoroughly by squashing them with a fork on a wooden pastry board, then use a teaspoon to make tiny balls of the mixture and place them on a flour covered tray, cook in boiling salted water. Remove as they come to the surface and stir fry in a pan with butter, sage and grated parmesan cheese.

BLACK CAKE

400gr boiled pumpkin, 100gr flour, 60gr cocoa powder, 150gr butter, 200gr sugar, 2 eggs, yeast.

Melt sugar and butter in a small pan, add cocoa powder and whipped eggs, when it’s well blended add pumpkin, flour and yeast. Pour the mixture in a greased cake pan and bake at 160° for 40 minutes.

An old saying states that “cabbages are always in the middle”. It’s origin may be very ancient since this kind of vegetable has always played the part of the one who made up for excesses. Romans, gourmets by nature, actually used to eat them raw before banquets in order to help their organisms better absorb alcohol.

It is typically slightly sour and bitter and goes very well with other vegetables, beans and cereals making a tasty dish for winter days.

Preparation

The middle stick tends to be stringy, so we recommend you remove it from all but the very smallest and most tender leaves called “ributtini” in Tuscany.

Recipes

BLACK CABBAGE AND PECORINO FILLED FOCACCIA

Put the chopped cabbage in a pan with ground garlic, extra virgin olive oil and a few spoons of water. Cook until tender and leave to cool. Line a non-stick baking tray with bread dough, fill with layers of black cabbage and pecorino cheese and close with some more bread dough. Seal the edges with your fingers. Brush with olive oil and bake at 220° for about an hour.

TAGLIATELLE WITH CAVOLO NERO AND ANCHOVY

Cut the cabbage into strips and cook in a pan with oil, ground onions and garlic and add a little warm water. Cook until tender. Then add anchovy filets and melt them properly. Use this as a sauce for tagliatelle adding oil when serving.

BLACK CABBAGE PESTO

Cook a nice quantity of black cabbage leafs in a little oil and white wine. Let all the humidity dry out when cooked. Let cool and mix with parmesan cheese, walnuts, fresh garlic, salt and pepper adding oil until you achieve a creamy texture. You can use this on toasted bread slices and as sauce for freshly cooked rice or pasta.

BLACK CABBAGE AND RED ONION PIE

Cook sliced red onions and ground cabbage in oil and a little water until all the liquid is absorbed and the ingredients are cooked. Add salt and let cool. Mix flour and water, 1 egg and salt in a bowl until you get a creamy batter. Add the onion and cabbage mixture, stir well and pour in a greased non-stick pan. Cook on the cooker for a few minutes the bake at 170° until done.