Re: [gardeners] Spigariello or Minestra Nera? (
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 
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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