What a surprise!
I’m used to call “farinata” exclusively the Ligurian one made of chickpea flour (and little more), so imagine my shock realizing that a little further on, in beautiful Tuscany, with the same name it is brought to the table a completely different preparation.
Sure: the Tuscan farinata with black cabbage definitely resembles polenta from Trentino more than the “fainà” of my beloved uncle Pino!
It’s a sort of very soft polenta made of corn flour, beans and black cabbage.
A delight, ideal combined with the superb Piave DOP old gold selection that the friends at Lattebusche made me find in the last package.
Ideal to use grated, thanks to its intense aroma and its strong flavor it adds a note of flavor!
Undecided? I don’t believe so… Try it now, I’ll leave the recipe below.
SERVES 4 people
READY IN 45’
150 g pre-cooked borlotti beans
2 tablespoons hot water
1 stalk celery
3 tablespoons of extra virgin olive oil
1 liter hot water
Salt to taste
8-10 kale leaves
150 g corn flour
100 g Piave DOP cheese*, grated
Extra virgin olive oil to taste
Black pepper to taste
* Do you know? Piave DOP cheese is ideal for lactose intolerants too.
STEP 1: BLEND THE BEANS
Put the beans in the blender together with water and blend for a few seconds to get a smooth cream.
STEP 2: FRY
Mince celery, carrot and onion
Place it in a large pan and gently fry in oil,
after 4-5 minutes add bean puree prepared in step 1, hot water and salt.
STEP 3: ADD THE CABBAGE
Wash the black cabbage carefully under water, dry with kitchen paper and then cut it into thin strips, taking care to remove the hardest central part first. If you prefer you can chop the leaves in the blender just for a couple of seconds.
Now add the kale to the pot and cook for 5 minutes.
STEP 4: ADD FLOUR AND CHEESE
Now gradually add flour and cook, stirring often with a whisk, for about 30 minutes.
5 minutes before turning the heat off, add cheese,
then serve polenta on a serving plate, adding a drizzle of oil and a handful of pepper.
#getBready & enjoy your meal