Farinata di Cavolo Nero
A comforting Tuscan porridge-soup of tender cavolo nero, creamy cannellini beans, and coarse yellow polenta.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Large heavy-based pot or Dutch oven
- •Wooden spoon
- •Chef's knife
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 10 g
- carbs
- 52 g
- fibre
- 9 g
- protein
- 11 g
- calories
- 340 kcal
Instructions
- 1
Heat two tablespoons of olive oil in a large heavy pot over medium heat.
- 2
Add the onion, carrot, and celery with a pinch of salt.
- 3
Cook for eight minutes until the soffritto is soft and sweet.
- 4
Stir in the sliced garlic and tomato paste for one minute.
- 5
Add the shredded cavolo nero and stir until wilted and deep green.
- 6
Puree half of the cannellini beans and add all beans to the pot.
- 7
Pour in the stock and bring the liquid to a gentle simmer.
- 8
Rain in the polenta in a thin stream, whisking continuously to prevent lumps.
- 9
Reduce the heat to low and switch to a wooden spoon.
- 10
Simmer for thirty minutes, stirring frequently, until the grains are tender and thick.
- 11
Season with salt and freshly cracked black pepper.
- 12
Ladle into bowls and drizzle generously with the remaining raw olive oil.
Chef's tips
Pour the polenta flour very gradually into the hot liquid while whisking steadily to keep the porridge perfectly smooth. If the farinata thickens excessively before the cornmeal grains have softened, stir in a splash of warm water or stock.
Ingredient substitutions
- cavolo nero (Tuscan kale) → curly kale or Swiss chard, though the flavour profile will be milder and less earthy
- cannellini beans → borlotti beans or navy beans
- coarse yellow polenta (bramata cornmeal) → medium-grind cornmeal, reducing the simmering time by ten minutes
Storage
Keep in an airtight container in the fridge for up to four days; it will set firm as it cools.
Reheating
Reheat in a saucepan over low heat with a splash of water to loosen, or slice the chilled solid block and fry in olive oil.
Common mistakes to avoid
- •Dumping the polenta into the pot all at once, which causes heavy lumps that are difficult to dissolve.
- •Neglecting to stir the pot regularly, allowing the heavy cornmeal base to stick and burn at the bottom.
- •Leaving the thick central woody ribs in the cavolo nero leaves, which will not soften during cooking.
Serving suggestions
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