- Boil the beans in abundant water with the sage, 2 cloves of garlic and rosemary until soft and salt towards the end. Drain them but keep the water, and blend half of them and keep the other half whole.
- Coarsely chop the carrot, celery, onion and 2 remaining cloves of garlic and sauté in a saucepan with the olive oil.
- Add the lemon thyme, salt and pepper and cook well over a medium flame.
- Remove the central stalk from the Tuscan kale, chop coarsely and add to the cooked vegetables. Cook for another 5 minutes and add the tomato purée diluted in a little bean water.
- Add the rest of the bean water and cook for 1 ½ hrs over a medium flame then add the beans.
- Add approx 1 litre water, bring to the boil and sprinkle in the flour and cook for about 20 minutes. Serve drizzled with olive oil and freshly ground black pepper.
There is a simpler version that only uses Tuscan kale and plenty of garlic to flavour the water the maize flour is cooked in. It is garnished with grated parmigiano cheese and extra-virgin olive oil. There is also a modern version that purists spurn as being too far from tradition but which is enjoyed by those who like strong, tasty dishes. The sliced farinata is laid in a greased casserole and layered alternating with grated sheep cheese and olive oil aromatized with sage and rosemary. 10 minutes in the oven at 200° blends all the ingredients, enhancing the end result.