a delicious and comforting Tuscan soup recipe

ingredients

Extra virgin olive oil

There farinata with black cabbageby another name cabbage soup or stupidityis a typical dish Tuscan cuisine, especially from Pistoia. It is about a soup Delicious and refreshing, made with kale, borlotti beans and cornmeal, it’s perfect for warming up during the winter season. Belonging to a weak tradition, it traces the origin and distribution of the most famous ribollita, and likewise undergoes various variations depending on the area in which it is made.

It can be simple to prepare currently consumed, freshly prepared, on the occasion of a family lunch or dinner. The next day, after it hardens, it can be cut into slices, fried in boiling oil or fried in a delicious tomato sauce. The leaves of black cabbage, a vegetable with a dense and characteristic taste, are coarsely chopped and then dried with chopped celery and onions; add i Borlotti previously boiled, corn flour and then vegetable broth to cover everything, then continue to cook until the result is creamy and super opaque.

Finished with strawberry butter and freshly ground pepper, a dish that will be enjoyed spoon after spoon. You can add a little to this base chili pepperfor a pleasant spicy note, one or two tablespoons tomato concentrate or a generous sprinkling of grated Parmesan cheese. You can also flavor the dish with aromatic herbs such as rosemary, thyme, marjoram or nipitella. If you like this recipe, try Kale, Cannellini Bean and Potato Soup.

How to make farinata with black cabbage

Soak the beans overnight in cold water 1.

Drain them and boil them in cold water with a sprig of rosemary for at least 40 minutes 2.

Once cooked, drain the beans and set aside 3.

Chop onion and celery in a kitchen mixer 4.

Transfer the chopped herbs to a pot, add a little oil and dry gently. 5.

Meanwhile, wash the kale leaves and remove the tougher center 6.

Roughly chop the black cabbage leaves with a knife 7.

Add the kale and let it simmer for a few minutes 8.

Cover with vegetable stock 9.

Add half of the beans 10.

Blend them directly in the pot with an immersion blender 11.

As soon as it starts boiling again, pour in the cornmeal 12. Cook for about 35 minutes, stirring occasionally.

Add all the reserved beans and continue to cook for another 10 minutes 13.

Sprinkle with salt 14 and flavored with ground pepper.

Transfer the porridge to separate bowls, pour crude oil over it and serve 15.

storage

Kale farinata can be stored in the refrigerator in a special hermetic container as much as possible. 1-2 days. Freezing is not recommended.

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