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Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

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Although this vegetable belongs to the cabbage family, it is the root and not the leaves that are eaten. The root can grow as large as a grapefruit, while its spindly stalks and leaves emerge from the top in a rather haphazard manner. It has a pale green skin and an even paler flesh. When young it is extremely tender, with only a hint of cabbage flavour. To prepare it, peel and discard the tough, woody skin. Cut the peeled head into quarters and boil them in salted water for about 15 minutes, or until soft, then drain and dress with butter or Mascarpone and season with salt and pepper. In Puglia the boiled root is cut into slices and dressed with olive oil and vinegar for a salad.

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