??????

Polenta and kale - Farinata di cavolo nero

This dish comes from the uplands and uses yellow or maize flour that was seldom used down in the valley unless for making 'gnocchi', prepared with a meat sauce. 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.

The farinata was normally an evening dish which would be left to firm up overnight and then sliced next morning and grilled for a hearty meal. Or it was fried and garnished with tomato sauce and served again as a fairly inexpensive way of satisfying hunger.

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.

[Photo credits: Flavia Cori, Tuscany Social Media Team]

Farinata di cavolo nero
Farinata di cavolo nero
Ingredients
  • 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)
  • Parmesan
  • Extra virgin olive oil
Ingredients
Ingredients

Preparation

<br />Boil the water. Add the garlic, the salt and the pepper

Boil the water. Add the garlic, the salt and the pepper
<br />Then, add the polenta flour and mix with the immersion blender until the mixture becomes thick.<br />Add the Parmigiano, the extra virgin olive oil and the frozen Tuscan kale. Continue mixing until the soup changes its color.

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.
<br />Serve with extra virgin olive oil, pepper and parmigiano

Serve with extra virgin olive oil, pepper and parmigiano

See also:

Sablé biscuits, from Innsbruck with love by Rudolf Rainer