"In the autumn, when the leaves on trees start turning brown and the new, bright green olive oil starts to flow, I crave hearty amaro (bitter) greens such as cavolo nero, broccoli rabe, savoy cabbage, romanesco broccoli, and radicchio tardivo. I make this version during the latter part of the year, but come spring, substitute peas, asparagus, fava beans, and basil."
-Rolando Beramendi in AUTENTICO: Cooking Italian, the Authentic Way
Photo by Laurie Frankel