Cornmeal Soup (Farinata) with Black Kale | Recipe

Yellow Farinata (Polenta Soup) with Black Kale, a traditional Tuscan dish, perfect for warming up on chilly winter nights, here is my recipe, the traditional one.

Tuscan Cornmeal Soup with Black Kale [Farinata]

Guido Pasquariello

Savor the warmth of Tuscan tradition with this rustic and flavorful Yellow Farinata with Black Kale, a perfect blend of hearty cornmeal and earthy tuscan kale.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 15 minutes mins

Course First Course, Soup

Cuisine Italian

Servings 4

EQUIPMENT (PAID LINKS)

• Large pot

Ingredients

  

1x2x3x

• 1 cup coarse cornmeal
• 2 bunches black kale (cabbage can be a substitute)
• 2 red onions
• 2 spicy peppers
• 1 tablespoon tomato paste
• 1 cup extra virgin olive oil
• Salt to taste

Instructions

• Heat the Oil: In a large pot, heat the olive oil and sauté the onions and spicy peppers until they begin to sizzle. Lower the heat to prevent burning.
  2 red onions, 2 spicy peppers, 1 cup extra virgin olive oil
  
• Add Black Kale: Include the black Kale and sauté for about 5 minutes.
  2 bunches black kale (cabbage can be a substitute)
  
• Tomato Paste: Stir in the tomato paste and cook for another 5 minutes.
  1 tablespoon tomato paste
  
• Water and Simmer: Pour in hot water (adding more if needed) and simmer covered for about 45 minutes.
  
• Add Cornmeal: Gradually sprinkle the cornmeal into the pot, constantly stirring to avoid lumps.
  1 cup coarse cornmeal
  
• Finish Cooking: Cook for about 40 minutes, stirring often. Add more hot water if the mixture becomes too dry.
  Salt to taste
  

Notes

• For a quicker version, instant polenta can be used, but traditional cornmeal enhances the flavor.
• Black cabbage is essential for authenticity; cabbage can be a substitute but changes the taste.

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Tuscany’s Hidden Culinary Treasure: Yellow Farinata with Black Kale

Embrace the comforting flavors of Prato with Yellow Farinata and Black Kale, a Tuscan delicacy combining creamy cornmeal and earthy black kale. This heartwarming dish, a classic first course in Italian cuisine, features a blend of cornmeal, black kale, red onions, spicy peppers, tomato paste, and olive oil, perfect for cozy winter nights. Discover more about Prato’s traditional foods here.