Tofettine Rigate in Black Cabbage Soup with Mussels

A very delicate and unusual dish with black cabbage, also called “headless” cabbage in Italian, because its leaves do not form a cabbage head. Black cabbage is harvested in autumn or winter and is used especially in Tuscany for the preparation of “ribollita”.

Sauté a clove of garlic in half of the olive oil and then remove it. Add the mussels. Extinguish with white wine and make about ten minutes. Filter the broth and remove the mussels from the shell.

Boil the artichoke bottoms and cut them into strips. Blanch for a few minutes. Drain and sauté at high temperature in the remaining olive oil flavored with the other garlic clove.

Salt and put aside.

Clean the cabbage, remove hard leaves and rinse the others a few times.

Cook the leaves in enough salted water until tender (about forty min). Drain and blend in a hand blender with the filtered clam stock, butter and fresh whipping cream. Season with salt and freshly ground pepper.

Cook the Tofettine Rigate in enough boiling hot salted water until very close to al dente and drain. Add to the black cabbage cream form together with the mussels and bring to the boil. Serve in small bowls and garnish with the fried artichoke strips.

Tips To prevent the artichoke bottoms from discoloring, wash them in water with a little juice of a lemon.

Keep 12 miesm

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