Farinata di cavolo nero e borlotti

Farinata di Cavolo Nero e Borlotti

By Master Chef Gianluca Deiana Abis

1. History

Farinata di cavolo nero e borlotti is a classic example of Tuscany’s cucina povera, or peasant cooking. While farinata is most famously associated with Ligurian chickpea flour pancakes, in Tuscany the term also refers to a hearty, rustic soup thickened with cornmeal or polenta. This dish combines two Tuscan staples: cavolo nero (black kale) and borlotti beans, which are simmered together into a warming, satisfying meal. Historically, this recipe was a way to stretch simple ingredients into a nourishing dish that could feed the entire family. Today, it remains a beloved winter comfort food, reflecting Tuscany’s rich culinary heritage and deep respect for seasonal, local produce.

2. Step-by-Step RecipeIngredients:

• 1 bunch cavolo nero (black kale), stems removed, leaves chopped

• 200g (about 7 oz) dried borlotti beans (or 400g canned, drained and rinsed)

• 2 carrots, diced

• 2 celery stalks, diced

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 2 sprigs fresh thyme (optional)

• 1 bay leaf

• 1.5L (about 6 cups) vegetable broth or water

• 200g (about 1 1/2 cups) polenta (coarse cornmeal)

• Extra virgin olive oil for drizzling

• Salt and freshly ground black pepper to taste

Instructions:

1. Prepare the Beans (if using dried):

   • Soak the borlotti beans overnight.

   • Drain and place them in a pot with fresh water, a bay leaf, and a sprig of thyme. Bring to a boil, then simmer until tender (about 1–1.5 hours). If using canned beans, rinse and set aside.

2. Sauté the Vegetables:

   • In a large soup pot, heat a few tablespoons of olive oil over medium heat.

   • Add the onion, garlic, carrot, and celery. Sauté gently for 10–15 minutes, or until softened.

3. Add the Cavolo Nero:

   • Stir in the chopped cavolo nero leaves. Cook for a few minutes until they start to wilt.

4. Add the Beans and Broth:

   • Add the cooked borlotti beans to the pot.

   • Pour in the vegetable broth or water, bring to a boil, then lower the heat and let it simmer gently for about 30 minutes.

5. Incorporate the Polenta:

   • Slowly sprinkle the polenta into the soup, stirring constantly to avoid clumps.

   • Continue to simmer, stirring frequently, for 15–20 minutes or until the polenta is cooked through and the soup thickens to a creamy consistency. Add more broth if needed.

   • Season with salt and freshly ground black pepper to taste.

6. Serve:

   • Ladle the farinata into bowls, drizzle generously with extra virgin olive oil, and serve hot.

3. Pairing

• Chianti Classico (Tuscany): The bright acidity and earthy notes of Chianti complement the rustic flavors of the cavolo nero and the creamy texture of the polenta.

• Morellino di Scansano (Tuscany): A medium-bodied red wine with soft tannins and a hint of spice, enhancing the dish’s comforting, earthy profile.

• Vernaccia di San Gimignano (Tuscany): For a white wine pairing, Vernaccia’s crisp, mineral-driven character balances the richness of the polenta and beans.

• Rosso di Montalcino (Tuscany): A lighter Sangiovese with fresh red fruit notes that pairs beautifully with the hearty yet delicate flavors of the farinata.

4. Top Producers/Regions

• Frescobaldi (Tuscany): A historic Chianti Classico producer whose wines perfectly match the depth and earthiness of this dish.

• Avignonesi (Tuscany): Known for their Vino Nobile di Montepulciano and Rosso di Montalcino, their medium-bodied reds provide a wonderful contrast to the creamy soup.

• Panificio in Tuscany: While not specific to a single producer, local bakeries often provide the perfect rustic bread to serve alongside farinata for soaking up every last drop.

5. Chef Tips

• Use fresh, seasonal cavolo nero for the best flavor. The leaves should be dark green and tender.

• If you prefer a slightly richer consistency, finish the dish with a splash of cream or a dusting of grated Parmigiano Reggiano.

• For a more pronounced flavor, add a small piece of pancetta or guanciale to the vegetable sauté.

• Serve with thick slices of toasted rustic bread rubbed with garlic and drizzled with olive oil for an authentic Tuscan experience.

• Store any leftovers in the fridge, and reheat gently—like many soups, it tastes even better the next day.

6. Best Pair With:

• Chianti Classico, Morellino di Scansano, Vernaccia di San Gimignano, or Rosso di Montalcino.

• A wedge of Pecorino Toscano or a slice of toasted garlic bread.