Tuscan Flour Soup. A rustic recipe full of memories.
In Tuscany, it’s called infarinata, in Monastero Bormida they call it “Puccia.” Some ingredients change, but we find a main and unique dish full of good things and ancient memories.
For the puccia of Monastero Bormida, I refer you to a future article, while I can tell you about this recipe, which in the old Tuscan farmhouses, particularly in the Garfagnana area, but now we can find it in many other areas.
Normally, when speaking of infarinata, we think of chickpeas, which in Tuscany, is instead called cecina; I will tell you about the infarinata, a delicious soup made with winter vegetables and also borlotti beans preserved dry with garlic and bay leaf to prevent them from being attacked by weevils, but flavored with these aromas that coexist undisturbed in glass jars.
A soup that has the memory of when one returned home from the woods, after cutting wood for the oven and stoves that warmed the kitchen, the only well-heated area in the winter full of cold and snow.
Tired and hungry, around that table that offered a tasty soup that chased away thoughts for an evening, warming body and spirit.
Often, the eight-row corn, a typical corn of the area, was used, ground in stone mills and used with care and frugality to avoid waste. A slice of lard or sausage, borlotti beans, potatoes…
- Difficulty: Easy
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring, Fall, Winter
Ingredients
Cornmeal, Tuscan kale and…
- 7 oz sausage (Fresh)
- 2 cups borlotti beans (Already boiled)
- 1 bunch kale
- 2 potatoes (medium)
- 7 oz tomato sauce
- 1 onion
- 1 carrot
- 1 celery (1 stalk)
- to taste olive oil
- to taste salt
Tools
A terracotta pot, a cutting board, knife.
- Terracotta Pots
- Cutting Boards
- Knives
Steps
From the sauté to the flour soup
Cut all the vegetables and sausage into pieces and fry them in olive oil. Some people use lard, I prefer sausage.
Then add the tomato sauce
and the beans; stir well and add about 8 cups of water and start cooking.
Remove the central rib of the kale and cut it into pieces
Add to the rest of the soup.
Cook for about 30 minutes and add the cornmeal gradually, stirring constantly.
Cook for about another hour. Then serve
It’s a complete first course, with a good glass of wine it’s food fit for a king!
If you like, add black pepper and grated Pecorino cheese!
Of course, it can be stored in the refrigerator. The next day, slice it and toast it in the oven or in a pan. It’s amazing!
FAQ (Frequently Asked Questions)
Can I replace the sausage
As mentioned above, with a slice of lard, or you can omit this ingredient for a vegan flour soup.
Can I use cannellini beans
Certainly, cannellini beans go well with this dish.
