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Panizzi Vertunno Chianti Colli Senesi Riserva DOCG

Bruschetta with black cabbage, beans and bacon

Boil the black cabbage leaves for 10 'in plenty of salted water. Then drain it and set it aside. Sprinkle the slices of bread with oil,

salt them lightly and brown them in the pan at 200 ° C. Remove the bread, let it cool and rub it with the garlic.
In a large bowl, season the beans and cabbage with salt, pepper and oil. Place the cabbage, beans and bacon on the bread and complete with a drizzle of oil.

(for 4 people): 4 slices of homemade bread, 2-3 cloves of garlic, 250 g of boiled beans, 500 g of black cabbage, 4 slices of bacon, Panizzi organic extra virgin olive oil.