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Cooking ideas for your Italian leaves
The best Italian cooking lets good ingredients speak. These ideas are simple, flexible and made for a fresh harvest.
Rocket
- Pizza topper: scatter fresh rocket over a hot pizza just before serving, with shaved Parmesan and a drizzle of olive oil.
- Simple salad: rocket, olive oil, lemon juice, salt and shavings of hard cheese.
- Pasta: stir a handful through hot pasta with garlic, cherry tomatoes and chilli. The leaves wilt in the heat.
Radicchio and chicory
- Grilled radicchio: cut a head into wedges, brush with olive oil, season and grill or griddle for a few minutes each side until wilted and charred. Finish with balsamic vinegar and salt.
- Risotto: cook a standard risotto, adding shredded radicchio and a splash of red wine near the end.
- Salad: slice thinly and combine with orange segments, walnuts and a sweet dressing to balance the bitterness.
- Roasted sugarloaf: halve lengthways, roast with olive oil and lemon at 200°C for about 20 minutes.
Cavolo nero
- Garlic greens: strip the leaves from the stalks, shred and sauté in olive oil with garlic and chilli for 5 to 8 minutes.
- Ribollita-style soup: simmer with white beans, onions, carrots, celery, tomatoes and stale bread for a hearty soup.
- Pasta: toss with sausage, or anchovy and lemon.
- Crispy kale: toss shredded leaves in oil and roast at 180°C for 10 to 15 minutes as a snack.
Basil
Simple pesto (for 2 to 3 portions): blend 50g basil leaves, 1 small garlic clove, 25g pine nuts, 40g grated Parmesan or similar hard cheese, a pinch of salt and about 80ml olive oil until smooth. Taste and adjust. Store in a jar covered with a thin layer of oil in the fridge, and use within about 3 days. Pesto contains nuts and dairy, so label it for guests.
Caprese salad: tomatoes, mozzarella, torn basil and olive oil.
Add basil at the end, as long cooking spoils its flavour.
Parsley
- Salsa verde: chop a large handful of parsley with capers, anchovies, garlic and olive oil with a squeeze of lemon. Good on fish, meat and vegetables.
- Gremolata: mix chopped parsley, lemon zest and garlic. Scatter over stews and braises, such as osso buco.
Washing and storing
Wash leaves in cold water and dry well. Wrap salad leaves in a paper towel and store in a container in the fridge. Basil is often kept at room temperature in a glass of water, since cold can blacken the leaves. Wash homegrown produce thoroughly before eating.
Seasonal plan
- Spring: rocket and parsley.
- Summer: basil and the first chicory.
- Autumn: radicchio.
- Winter: cavolo nero.
Learn how to grow each one in our guides to rocket, radicchio and cavolo nero, and plan with the sowing calendar.
Three easy meals from one harvest
- Quick lunch: rocket, tomatoes and torn basil over warm bread rubbed with garlic and oiled.
- Weeknight pasta: sauté kale with garlic and chilli, toss with pasta, finish with parsley and lemon zest.
- Autumn supper: grilled radicchio wedges with a mustard and honey dressing alongside roast squash.
Cook what is in season from your own plot and buy the rest. A mixed bowl of leaves with a sharp dressing makes almost any simple meal feel finished.
Frequently asked questions
How do I make radicchio less bitter?
Grill or roast it, soak sliced leaves in cold water, or pair with sweet and fatty ingredients like orange, honey, nuts and cheese.
Can I freeze basil?
Yes, as pesto or chopped in oil in ice cube trays. Dried basil has little flavour.
How do I prepare cavolo nero?
Strip the leaves from the tough central stalk, wash and shred. Cook for 5 to 10 minutes.