The black cabbage farinata! This recipe reminds me so much of my grandmother, a humble dish but truly good and full of flavor.
A tasty rustic soup made with black cabbage, cornmeal for polenta, and beans, a typical recipe of Tuscan cuisine. Perfect for cold winter days, it is an easy and quick variation of the barley soup with black cabbage or the delicious ribollita.
Here I present my version, the one loved in my household. It’s worth noting that just by turning a corner, the name changes. “Incavolata” due to black cabbage in the Versilia region, but also “polenta incatenata,” “intruglia,” “bordatino livornese.”
Because it reminds me so much of my grandmother Milo. Her campaign products from her land were collected very early to gather black cabbage and carrots, then she would go to the cellar and pick a large onion from the braid she braided herself, her beans. And her mythical wood stove, what wonderful aromas reigned in her kitchen.
Then all us kids sitting around the table, and it was so good, we always had seconds.
As you might have guessed, it has nothing to do with the Ligurian farinata, a very thin savory pie made with water and chickpea flour, baked on a wood fire, with a golden surface and a crunchy crust on the edges.
And now you just have to try this new comfort food linked to Tuscan culinary tradition, it will be a true treat perfect to warm up during the winter season.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4/6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 320.38 (Kcal)
- Carbohydrates 49.82 (g) of which sugars 4.14 (g)
- Proteins 12.94 (g)
- Fat 9.22 (g) of which saturated 1.41 (g)of which unsaturated 1.01 (g)
- Fibers 9.02 (g)
- Sodium 565.87 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Black Cabbage Farinata
- 1 bunch black cabbage
- 250 g white beans (cannellini) (dried, cooked weight 500 g)
- carrots (1 large)
- 1 stalk celery (large)
- onion (medium)
- 2 cloves garlic
- 150 pumpkin (cleaned weight "optional")
- to taste extra virgin olive oil
- pepper
- salt
- 60 g peeled tomatoes
- 150 g cornmeal (for instant polenta)
Tools
- Pot
- Pressure Cooker
- Immersion Blenders
Steps for Black Cabbage Farinata
First, soak the cannellini beans at least 12 hours before preparing. Once the beans are softened, drain and boil them in plenty of water with rosemary.
(Obviously, if you are short on time, canned beans can be used, drained of their water, in which case you will need two cans). (If using canned beans, drain and rinse them well.)
(To reduce cooking time, feel free to cook cannellini beans in a pressure cooker).
(I recommend not using metal ladles and not salting them as it makes them hard).
Chop celery, carrots, and onion, and sauté in a pan with a little oil and a clove of garlic.Also add diced pumpkin.
Clean the black cabbage leaves by detaching the hard central stalk from the leaves, wash, and finely slice.Add it to the chopped mixture.
When it starts to wilt, add 3/4 whole beans and the remaining beans blended with their cooking water, adding the peeled tomatoes cut into pieces.
Adjust with salt and pepper, let cook for about 35/40 minutes.
Add the cornmeal and continue cooking for about ten minutes, stirring constantly.
Tip: Use a whisk to prevent lumps until you reach a thick consistency.
If it becomes too thick, add some warm bean broth.
Serve the black cabbage farinata hot with a drizzle of raw extra virgin olive oil and a sprinkle of black pepper.
Enjoy your meal.
Tips
The black cabbage and bean farinata keeps in the fridge for a couple of days. Freezing is not recommended.
The amount of flour can vary based on the desired consistency: for a more liquid soup, reduce the amount, for a thicker soup, increase it.
Don’t discard the discarded cabbage stems but reuse them for a cream soup or broth. If you don’t have fresh chili, you can use powdered chili. Or try the delicious black cabbage stems in an omelet.
Don’t discard the discarded cabbage stems but reuse them for a cream soup or broth. If you don’t have fresh chili, you can use powdered chili. Or try the delicious black cabbage stems in an omelet.
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FAQ (Questions and Answers)
Which beans can I use?
I used cannellini, but borlotti beans are also fine.
