Bruschetta with Sautéed Cabbage and Achovies

During cold weather, this is a very popular antipasto here at the Badia a Coltibuono restaurant. Use a round and firm white head of cabbage. This variety of cabbage – used to make coleslaw – is very popular in Italy, always served thinly sliced with oil, vinegar and salt as one would eat raw lettuce.

6 large slices coarse country bread, about 1 cm/ 1/2 in thick
300 g/10 oz cabbage
6 tbsp extra virgin olive oil
3 garlic cloves, chopped
50 g anchovy fillets in oil, drained
2 tbsp red wine vinegar
Salt and pepper

Preheat a grill (broiler). Toast the bread, turning the slices just once until barely golden. Meanwhile, slice the cabbage very thinly.
Heat 3 tbsp of the oil in a large frying pan over a medium heat. Add the garlic and anchovies and sauté for 2 minutes. Add the cabbage, the vinegar, salt and pepper to taste. Mix quickly to just barely wilt the cabbage.
Arrange the toasted bread slices on individual dishes and cover with the cabbage. Pour over the rest of the oil and serve immediately while still very hot.
Makes 6.

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