ItalianTuscan
Tuscan Black Cabbage Farinata
by Federico Fusca Chef · 332K subscribers on YouTube
A traditional Tuscan recipe from Pistoia, this rustic dish combines black cabbage, borlotti beans, and polenta in a hearty, creamy soup. Simple ingredients, no shortcuts, full of flavor.
- Difficulty
- easy
Ingredients
16 items- Cavolo Nero
- Onion
- Carrot
- Celery
- Garlic
- Guanciale (o Pancetta)(optional) — A luxury but adds flavor
- Potato(optional) — Optional, melts and adds creaminess
- Borlotti Beans (Cooked)Borlotti beans from the Pistoiese mountains, not cannellini
- Brodo dei Fagioli (acqua di cottura dei fagioli)
- Acqua di Cottura del Cavolo Nero
- Polenta (farina di mais)
- Extra Virgin Olive OilTuscan olive oil
- Salt
- Pepper
- Sage
- Rosemary
Method
- Prepare the soffritto: finely chop onion, carrot, celery, and garlic.
- Strip the black cabbage leaves from the stems, wash them, and boil them in water with a few sage leaves and a sprig of rosemary until tender. Reserve the cooking water.
- In a large pot, heat plenty of Tuscan olive oil. Add the soffritto and a slice of guanciale or pancetta. Sauté until softened.
- Add the diced potato and cook for a few minutes.
- Pour in some of the bean cooking water to prevent sticking, then add the cooked borlotti beans along with all their broth.
- Add the boiled black cabbage and its cooking water. Season with salt and pepper.
- Bring to a boil and let it simmer for 5 minutes.
- Gradually sprinkle in the polenta, stirring constantly, until the mixture thickens to a creamy consistency (soft, not too firm).
- Serve hot, drizzled with raw extra-virgin olive oil.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
