*  Exported from  MasterCook  *
 
              Fetta Col Cavolo, Olio Nuovo And Pecorino Fresco
 
 Recipe By     : MOLTO MARIO #MB5726
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      Tablespoons   extra virgin olive oil -- plus 4 T
    2      Cloves        garlic -- thinly sliced
                         plus two peeled whole cloves
    2      Bunches       cavolo nero (or kale), chopped -- in 1″ ribbons
    4      Slices        country bread -- 1″ thick
      1/2  Pound         pecorino toscano
 
 In a 12 inch to 14 inch saute pan, heat oil and garlic together until
 garlic starts to lightly brown. Add all the cavolo at once and stir to move
 garlic from the bottom. Cover and cook 8 to 10 minutes until cavolo is
 soft.
 
 Meanwhile, grill the bread and then rub with raw garlic. Place 1 slice in
 each shallow bowl and top with a large spoonful of the cabbage. Drizzle
 with 1 tablespoons extra virgin olive oil and shaved pecorino from a
 peeler.
 
 Serves: 4 as antipasto
 
 
 
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