Traditional Tuscan cuisine is full of soups and broths. They were the easiest food to make among the farmers: with what was available, they created complete and tasty dishes that deserve to be valued even today. Among these, there’s one less famous but present with many different names and variations throughout Tuscany: cavolata, bordatino, infarinata are just some of the names given to the Black Cabbage Farinata. It often includes the use of pork rinds, sausages, or bacon in the sauté to give it flavor and caloric intake. But this is my family’s simple version, with only vegetables and cornmeal. A traditional vegan dish! Really easy to make, it’s a perfect comfort food for fall and winter. Let’s make it together and you’ll see you won’t leave it anymore!
For more typical Tuscan soups I recommend these links
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 45 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Tuscany
- Seasonality: Fall, Fall, Winter
Ingredients
The main ingredients, common to all the countless variations, are two: cornmeal and black cabbage, the main vegetable on Tuscan winter tables. In each area of Tuscany then (but also from family to family) beans or sausage, pork rinds, pancetta (specifically bacon), a sauté is made or not… in short, with one dish you travel around a region! In my house, it was preferred simple, with only vegetables.
- 1 bunch black cabbage (cleaned)
- 1 cup cornmeal (instant)
- 5 oz onion
- 2 oz carrot
- 2 oz celery
- 1/3 cup extra virgin olive oil
- 1 tbsp salt
- to taste black pepper
- 6 cups water
Tools
- 1 Cutting board
- 1 Knife
- 2 Metal bowls
- 1 High-sided saucepan
- 1 Ladle
Steps
Preparing the simple black cabbage farinata is very easy. It’s advisable to prepare everything you need before putting the oil in the pot because these are perhaps the slightly longer (and boring) steps.
Clean the black cabbage remembering to remove the central stalk which is bitter. For those who don’t know how to do it, in the uploaded video, I’ve shown the right way to do it quickly and easily. Wash it at least twice to clean it well and cut it into smaller pieces, even with your hands.
Clean the vegetables for the sauté. I use the classic onion, carrot, and celery, but you can use, for example, a leek or whatever you have at home.
Roughly chop the vegetables with a knife or a mezzaluna. Even with a mixer, but don’t make them too fine.
Pour the oil into a high-sided saucepan and, when hot, add the diced vegetables and a pinch of salt and pepper (if you like).
Sauté while stirring with a ladle until golden and the vegetable water is absorbed.
Add the black cabbage in stages. Since it is very bulky, dividing this step into two or three times allows it to mix well with the vegetables. Add another pinch of salt.
Over moderate heat, wilt the black cabbage while continuing to stir.
Lower the heat and pour in at least 4 cups of hot water or broth. Cover and cook for 30/35 minutes, stirring occasionally.
After this time, the black cabbage will be tender and ready for the last step.
Add another 3/4 cup of water, raise the heat and bring to a boil again. Gradually add the instant cornmeal while stirring. Since it’s instant, it will be ready in 5 minutes (always stirring). To make it thicker, just continue stirring for another couple of minutes.
When all the cornmeal has absorbed, reaching your preferred consistency, the simple black cabbage farinata is ready!
The simple black cabbage farinata can be served more or less thick, depending on the amount of water used. It is served in cocottes with a drizzle of new Tuscan oil and a sprinkle of pepper. You can add legumes to this soup, or, as in many variations, add a sausage or pork rinds in the sauté.
Preservation and Suggestions
The simple black cabbage farinata is almost better the next day! If it is made very firm, of polenta-like consistency, the next day it can be sliced and toasted. It still keeps in the refrigerator for a couple of days. Have you ever eaten black cabbage farinata? In what version? Come tell me on Instagram
The simple black cabbage farinata is almost better the next day! If it is made very firm, of polenta-like consistency, the next day it can be sliced and toasted. It still keeps in the refrigerator for a couple of days. Have you ever eaten black cabbage farinata? In what version? Come tell me on Instagram
