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Crostonlasagnetta with black cabbage


Crostonlasagnetta with black cabbage

25 minutes

difficulty: 1

portions: 2

10 minutes

difficulty: 1

portions: 2

Ingredients for 2 people:

  • 400 g of black cabbage Ortoromi
  • 4 slices of bread
  • Dijon mustard to taste
  • 100 g of fresh or semi-mature cheese of your choice
  • Grated Parmesan cheese to taste
  • Extra virgin olive oil, salt and pepper to taste

Preparation time:

10 minutes

Cooking time:

15 minutes


Start by softening the black cabbage, blanching it in salted water for 4-5 minutes.

Drain the black cabbage and immerse it in a bowl of ice water to stop the cooking. Once cooled, squeeze it well to remove excess water and chop it finely.

Spread a thin layer of Dijon mustard on the slices of bread, then arrange them in a baking dish lightly greased with a little of the black cabbage cooking water. Add the chopped black cabbage and a drizzle of olive oil on top.

Arrange the cheese of your choice on the black cabbage and finish by grating the parmesan and adding the black pepper.

Bake in grill mode at 200 degrees and cook the bruschetta for about 15 minutes.

The recipe is made by Viola Leporatti, know as violainthesky.

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