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Farinata

The farinata typical winter dish of the peasant tradition, prepared with cabbage and beans soup and with cornmeal.

INGREDIENTS: black cabbage, savoy cabbage, dried beans, potatoes, celery, carrots, zucchini, onion, leek, chard, sage, lard, tomato paste, extra virgin olive oil, salt, pepper, cornmeal.                                                                                                                               

PREPARATION

Soak the beans overnight in a bowl full of water, the next day cook the beans with garlic, sage and salt and, once cooked, leave some whole and a little pass them with their water, then add all the vegetables washed and cut, put everything in a large pot, add the necessary water and bring to a boil. Meanwhile prepare the dressing in a pan with finely chopped lard, garlic, onion, extra virgin olive oil and tomato paste. Once the sauté is ready, add it to the vegetables by passing it through a strainer. Everything must cook for several hours on a low heat. Season with salt and pepper, add the whole beans set aside. Sift the cornmeal, drop it back into the pot, stirring constantly to avoid forming lumps. Cook for about 40 minutes. Put the farinata in bowls and add extra virgin olive oil. Serve the porridge hot. A part of the porridge can be put in an earthenware container and left to cool until the next day. Take a pan, add extra virgin olive oil and put the porridge to fry, then serve hot in crock bowls.