Conchiglie al Cavolo Nero

Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Cavolo nero has a strong unique flavour. The cavolo nero should have had its first frost, which affects the texture and intensifies the flavour.


  • 900 g (2 lb) cavolo nero
  • sea salt and freshly ground black pepper
  • 300


Remove the tough central stalk from each leaf of cavolo nero, and cut each leaf into three or four pieces. Blanch in boiling salted water for a few minutes only, until tender and bright green. Drain and dry.

Put the double cream and 5 whole garlic cloves into a pan and simmer until the garlic is soft. Purée in a blender.

In a separate pan, heat the olive oil and fry the remainin