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| Rustic Bread |
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| Tuscan Kale and Finocchiona Salami Crostini |
8 slices salt less rustic bread, about 1/4 - 1/3
inch thick
2 bunches Tuscan Kale (black Kale), washed
3-4 tablespoons extra virgin olive oil, more for
drizzling
1 large shallot, minced
1 large clove garlic, minced
Sea salt
Freshly ground black pepper
½ cup vegetable or chicken broth
8 paper thin slices of Finocchiona salami
Broil the 8 slices of bread on the lowest part of
the oven. It will broil quickly, so, do
not step away from the oven. Broil only one side to golden.
Remove about 3 inches of stems from kale, reserve it
for soup. Wash thoroughly; cut the kale in thin long slices (chiffonade).
In a large skillet, on medium-low heat, add the oil
and sauté the kale with the minced shallot and garlic. Cook about 5-6 minutes;
add the broth and cook until the kale is just tender. Taste and season with
salt and pepper as needed.
Place the toasted slices of bread on a platter,
drizzle a thread of olive oil, add 1 slice of salami on top of each slice and a
forkful of Kale. Drizzle with another thread of oil on top. Serve warm or at
room temperature.
The delicious bites can be served as appetizer for a Sunday dinner, Christmas, or any special occasion!
Finocchiona salami is a
cured firm spiced pork meat made with fennel, peppercorns, garlic and 4 year old Chianti
wine. Legend has it that Finocchiona owes its origins to a thief at a fair near
the town of Prato, Italy, who stole fresh salami and hid it in a stand of wild
fennel. When he returned for it, he found it had absorbed the aromas of its
hiding place.
Tuscan Kale (Cavolo nero di Toscana) is a vegetable in the cabbage famili, most specificcaly it is from the Tuscany region. Besides being delicious, it conains antioxidant properties and is rich in minerals and vitamins. It has long intense green color and the leaf surface is sort of bubbly. It is a winter vegetable used in many Tuscan Recipes. It is also a key ingredient in the famour "ribollita" soup.
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