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Cavolo riccio croccante

crispy kale erinCavolo riccio croccante: Vi siete mai chiesti che cosa fare con le foglie verdi che si trovano collegate a un vegetale familiare come la barbabietole, la rapa o ravanello? Poi, naturalmente, c’è cavolo rapa e bietola svizzera.

Cavolo riccio croccante: Lo snack sano per un antipasto e ‘fingerfood’.

Ingredienti per cavolo riccio croccante:

  • Foglie di cavolo riccio, tagliate in lunghezze da 5 centimetri
  • Olio extra vergine di oliva (tenute Carcasole)
  • Sale per la stagionatura
Queste bellissime foglie di cavolo riccio arrivano direttamente dal vivaio di “ Rockledge Gardens”.
Queste bellissime foglie di cavolo riccio arrivano direttamente dal vivaio di “ Rockledge Gardens”.
  1. Preriscaldare il forno a 250F / 120C.
  2. Mettere le foglie nel sale e olio d’oliva.
  3. Distribuire le foglie su una teglia in un unico strato e posto al centro del forno fino a quando le foglie appassiscono, scuriscono leggermente e diventano croccanti, circa 45 – 60 minuti.
  4. Lasciare raffreddare su una griglia.
  5. Servire caldo o freddo.

crispy kale erin

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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