The flavors of olive oil : a tasting guide and cookbook by Krasner Deborah

Author:Krasner, Deborah
Language: eng
Format: epub
Tags: Cooking (Olive oil), Olive oil
ISBN: 074321403X
Publisher: New York : Simon & Schuster
Published: 2002-05-15T00:00:00+00:00

meanwhile, carefully wash the cavolo new. Lay each leaf on a cutting board and fold it in half lengthwise so that the rib is exposed along one side. Using a sharp knife, cut off the rib. Do this with all the leaves, discarding the ribs. Pile 4 to 6 leaves on top of each other, and roll the stack into a cigar shape. Cutting across the "cigar/' slice V4-inch-wide ribbons. Repeat until all the leaves are cut into ribbons.

h eat a large saute or frying pan, and add the oil. Heat the oil until it shimmers and is fragrant. Add the chopped onion and garlic, and cook until limp, about 5 minutes. Then add the anchovies, mashing them into the onion mixture. Add the cavolo new , the red pepper flakes if using, and a little salt and pepper. Toss, and cook covered, over low heat, for about 5 minutes.

when the soup has cooked and the chickpeas are tender, decide if you want to puree the soup. If you do, this is the moment: Use an immersion blender if you have one; or puree the soup, in batches, in a blender or food processor, and return the puree to the pot.

carefully scrape all the cavolo new mixture into the soup, and cook for 15 to 20 minutes, or until the kale is tender.

taste for salt and pepper, and add as needed. Serve the soup hot, sprinkled generously with freshly grated Parmesan cheese and a drizzle of good oil.

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