An Italian cabbage with dark green leaves that have a good, strong flavour.
Tagliatelle with cavolo nero, chickpeas and pecorino
Cavolo nero can be used as a substitute in all recipes that require cabbage but it is particularly good in soups. The classic Tuscan soup, ribolitta, is traditionally left to sit for a day before serving to allow it to thicken and the flavours to develop. Cavolo nero is delicious simply fried in olive oil with garlic and chillies.
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