Our signature cooking class in Tuscany–which spent more than a decade as the premier cooking class in Lucca—has grown to a deeper experience since we moved to the historic olive press in the hills of Tuscany. When our guests come to the Mulino (the mill) and come to the kitchen that was once crowded with people bringing their olive harvest to press into extra virgin olive oil, they can still feel and see and experience the deep cultural roots of the region’s flavors.
Our cooking class seeks to recapture that experience and flavor in al that we create together. This is precisely why we sample regional olive oil side by side, and eat the simple bruschetta, which was created so farmers could have their first taste of the year’s olive oil harvest. It’s why we use the ancient fire place to cook the bruschetta or the chestnut torts or other local favorites.
When we gather over the colder months, few dishes are such a simple and delightful treat as those featuring cavolo nero (black kale) that is a seasonal abundance here in Tuscany. Everyone grows it in their gardens. We use it in so many soups, and salads and pastas and more.
This marriage of the cavolo nero and fettunta comes from my grandmother Clorinda and was often made in the molino just like we still do it in the cooking class today.
Fettunta is the forefather of bruschetta because it is believed to be the best way to taste the fresh pressed olive oil. Enjoy this recipe as you image gathering around with other neighbors, all tasting their olive oil and enjoying a lively conversation near the fire!
Cooking class Fettunta con Cavolo Nero e Olio Nuovo
INGREDIENTS:
- 4 slices of unsalted rustic Tuscan bread
- 8 large leaves of kale
- 2 garlic cloves
- A healthy pour of EVVO
- sea salt, fresh ground pepper
DIRECTIONS:
- Boil the kale in a healthy amount of unsalted water until tender. Roughly 10 minutes. Keep kale warm it its own liquid.
- Using a charcoal grill or fire (like we do at the Mulino during a cooking class) toast the bread on both sides.
- Rub the bread with garlic and top with kale and some of the broth.
- Cover with generous pour of EVOO and season with salt and pepper.
- Serve warm