This recipe can only be prepared in winter, when fresh Tuscan kale (cavolo nero) grows. The best time is after the early frosts which seem to give tone and vigour to the leaves of this uncommon vegetable which only now is beginning to be sold abroad.
Rudolf Rainer shows us a very simple version of the Tuscan "farinata di cavolo nero". He uses to serve it as a winter soup in his Cafè, in Florence.
- 500 ml of water
- salt, pepper, garlic
- 150 g of polenta flour
- a bunch of fresh Tuscan kale (Rudolf suggests to freeze the fresh cabbage and add it to the soup still frozen during the preparation)
- Extra virgin olive oil
- Boil the water. Add the garlic, the salt and the pepper
- Then, add the polenta flour and mix with the immersion blender until the mixture becomes thick.
Add the Parmigiano, the extra virgin olive oil and the frozen Tuscan kale. Continue mixing until the soup changes its color.
- Serve with extra virgin olive oil, pepper and parmigiano