{"id":19510,"date":"2018-10-28T16:50:20","date_gmt":"2018-10-28T15:50:20","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=19510"},"modified":"2021-03-13T15:13:56","modified_gmt":"2021-03-13T14:13:56","slug":"cheese-cavolo-nero-loaf-bread","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/cheese-cavolo-nero-loaf-bread\/","title":{"rendered":"Savory Cheese and Cavolo Nero Loaf Bread"},"content":{"rendered":"

Looking for a recipe for tasty bread?<\/h3>\n

Put some cavolo nero inside your loaf.<\/p>\n

I did it. Well, I’ve added also cheese but you do it only if you have or love it.
\nI made a savory loaf bread that is as crunchy outside as moist and soft inside.
\nSavory cheese and kale loaf bread is a simple, seasonal recipe for those of you who love kale and the good flavor of bread just taken out of the oven.<\/p>\n

\"Savory<\/p>\n

The new season of Cavolo Nero.<\/h3>\n

This may sound incredible.<\/p>\n

But until a few years ago, if in Italy you cooked cavolo nero or were Tuscan or a Martian.
\nNow it’s easily found on fruit and vegetable stands all over Italy, it has a very low cost and a strong flavor. It belongs to the leafy cabbage family and is considered a super food because of its many beneficial properties.<\/p>\n

Me too, I’ve been opening my kitchen door to kale for some time now. Usually I cook cavolo nero to make sides or soups but not this time.<\/p>\n

\"Savory<\/p>\n

About a cavolo nero loaf bread<\/h3>\n

This cavolo nero bread is rustic and full of taste.<\/span><\/h5>\n

Usually I made it with a whole flour.\u00a0But you can use any flour you like or a mix of flours.
\nAs cheese I suggest Swiss cheese or Cheddar but you are free to choose your fav.
\nOnly it has to be easy to melt.<\/p>\n

The beauty of this bread, besides the amazing flavor, is it\u2019s all\u00a0mixed in one bowl and no waiting around for it to rise.<\/p>\n

It works well for a week if you preserve it covered and, after some days, into the fridge.<\/p>\n

If you serve it yet warm, I’m sure it will finished in a hurry.
\nOtherwise, I cut many slices of cavolo nero bread and I just toast them few minutes before to place on a large dish to share with my family or guests.<\/p>\n

I love this bread as one dish where combine 1-2 slices of it with a bowl of fresh salad or a side dish aside.<\/p>\n

But I often share cavolo nero bread on the aperitivo table. It works well with a glass of red wine.<\/p>\n

Ready to cook together?
\nMonica<\/p>\n

\"Savory<\/p>\n

\"Savory<\/p>\n

\u00a9 If you cook one of my recipes, take a picture and share using the hashtag #tortelliniandco. It will be a pleasure to see and share your creations on Instagram.<\/p>\n

\u00a9\u00a0If you are looking for a salad or side dish idea<\/a> to accompany the savory loaf bread, on the blog you can find some recipes.<\/p>\n

Savory Cheese and Cavolo Nero Loaf Bread Recipe<\/h2>\n
\n

rectangular bread mold, 20cm
\nserves 4-6<\/p>\n

\n

wholemeal flour, 200 g
\n3 small eggs
\ngrated Parmigiano Reggiano, 30 g
\n3 leaves of cavolo nero, blanched in unsalted water
\ntaleggio cheese, 60 g
\nyeast for savory preparations, 6 g
\nmilk, 180 g + milk to brush the surface
\nolive oil and salt to taste<\/p>\n

\n

Directions<\/p>\n

\n

Wash the cavolo nero leaves, break in half and blanch in unsalted hot water for 4-5 minutes. Drain, let it cool for a few minutes and then chop the leaves into very small pieces. I usually use kitchen scissors.<\/p>\n

Cut the cheese into cubes, very small, set aside.<\/p>\n

In a bowl mix the dry ingredients, add eggs, milk and 3 tablespoons of olive oil. Mix and when the ingredients are well blended, add the cavolo nero and cheese.
\nStir again until you have incorporated these last ingredients as well.<\/p>\n

Preheat the oven to 180C degrees, not ventilated.<\/p>\n

Grease a loaf mould, pour the dough and with a brush wet the surface with a little milk.
\nIn this way it will form a spectacular crust.<\/p>\n

Bake in a preheated oven for about 35 minutes. Check the cooking with a wooden stick: if it comes out clean, cavolo nero loaf is ready.<\/p>\n

Eat the cake warm.<\/p>\n

\"Savory<\/p>\n","protected":false},"excerpt":{"rendered":"

Looking for a recipe for tasty bread? Put some cavolo nero inside your loaf. I did it. Well, I’ve added also cheese but you do it only if you have or love it. I made a savory loaf bread that is as crunchy outside as moist and soft inside. Savory cheese and kale loaf bread…<\/p>\n","protected":false},"author":2,"featured_media":24786,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"limit_modified_date":"","last_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2057,2128,2126,2033,2034,2032,2031,2042],"tags":[2157,2158,2160],"class_list":["post-19510","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aperitivo-en","category-breads-and-pizza","category-cheese","category-courses","category-ingredients","category-occasions","category-recipes","category-savoury-cakes","tag-autumn","tag-spring","tag-veggies"],"acf":[],"jetpack_featured_media_url":"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2020\/04\/IMG_5208.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/19510","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/comments?post=19510"}],"version-history":[{"count":11,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/19510\/revisions"}],"predecessor-version":[{"id":28253,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/19510\/revisions\/28253"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/media\/24786"}],"wp:attachment":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/media?parent=19510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/categories?post=19510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/tags?post=19510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}