Re: [gardeners] Spigariello or Minestra Nera?
flylo@txcyber.com (gardeners@globalgarden.com)
Wed, 4 Jul 2001 15:06:45 -0500
Unfamiliar with leaf broccoli, but if it's true to it's namesake, it's
probably strong tasting. Have you tried a bite raw to see how
substantial it is?
It could be that all you need to do is julianne it finely and add to a
broth at the last minute for a pungent bitter 'punch'. If the leaves are
large enough and would hold up to blanching and baking, you might
try steaming them for a few minutes and then rolling a meat or
cheese filling inside for 'mock dolmas'. I do that with cabbage or
mustard leaves quite a bit. I add either a tomato sauce or clear
broth to the casserole so the leaves don't dry out in baking, but if
they're blanched and the filling is cooked, it doesn't take long to
reheat.
If the leaves are too small, you probably could get away with doing
the same method just arranging them in layers with the filling as a
layer. (same principle, different look)
Martha, (Texas)
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