Farinata di cavolo nero (Black cabbage and maize soup)

First courses

Farinata di cavolo nero is a typical recipe from the Prato and Pistoia areas, but widespread and popular throughout Tuscany: every city, every hamlet, even every family has its own recipe, obviously a special one!

This dish is enjoyed in winter, when it is very cold and Tuscan kale (cavolo nero/black cabbage) appears on the market. The best time is after the first frost, which seems to tone and give strength to the leaves of this unusual vegetable, which is difficult to find outside of Tuscany.

Farinata was usually eaten for dinner and the leftovers, once solidified, were sliced and grilled in the morning, for a hearty breakfast. Alternatively, the leftover farinata could be fried and garnished with tomato sauce, to be served again for dinner, as a fairly inexpensive way of satisfying hunger.

Ingredients

1 kg Tuscan kale (black cabbage)
1 large carrot
2 stalks white celery
3 mid-sized red onions
4 cloves garlic
200 gr. dried cannelloni beans
40 gr. maize flour
40 gr. tomato purée
1 bunch lemon thyme
10 gr. Tuscan extra-virgin olive oil
1 sprig rosemary
3-4 leaves of fresh sage

Curiosities and variations

There is a simpler version of farinata that only uses Tuscan kale and plenty of garlic to flavour the water the maize flour is cooked in. It is garnished with grated parmigiano cheese and extra-virgin olive oil.

There is also a modern version that purists spurn as being too far from tradition but which is enjoyed by those who like strong, tasty dishes. The sliced farinata is laid in a greased casserole and layered alternating with grated sheep cheese and olive oil aromatized with sage and rosemary. 10 minutes in the oven at 200° blends all the ingredients, enhancing the end result.