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]
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.
EQUIPMENT (PAID LINKS)
Ingredients Â
- 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.
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.
