Kale Farinata Recipe – Farinata di cavolo nero

A farinata is a thick porridge, usually made with vegetables, broth, and finely ground corn meal. This is an old Tuscan recipe, and a fine example of frugal Italian country cooking. It supposedly will serve 6-8 as a one-course meal with a tossed salad, though in my experience this estimate is optimistic: expect people to demand seconds. You’ll need:

INGREDIENTS

• 3 leeks, the white part, split, washed, and finely sliced crosswise
• A bunch of black leaf kale weighing about a pound (500 g)
• A half pound (250 g) of dried white beans (cannellini), soaked overnight in abundant water to cover
• A 1-pound (400 g) can plum tomatoes
• A scant pound (400 g) finely ground cornmeal
• A thick slice of pancetta, weighing about 2 ounces (50 g), diced
• 1/4 cup olive oil
• A few leaves fresh sage
• 2 cloves garlic, crushed
• Salt and pepper to taste

 

PREPARATION

Cook the beans in abundant water with the sage and the garlic, salting them lightly when they are almost done; the cooking time will be about 2 hours. When they are done, put 3/4 of them through a wire mesh strainer or food mill, and put them in a bowl.

While the beans are cooking, remove the thicker, tougher ribs from the kale leaves, rinse the leaves well, and cut them into thin strips.

Next, set a flame tamer over your burner, heat the oil in a fairly large pot, add the diced pancetta, and cook, stirring, until it has browned.

Add the sliced leeks and continue to cook, stirring often, until the leeks have wilted completely, 3-5 minutes. Add the canned tomatoes, the pureed beans, the whole beans, and the bean broth, and simmer for another 20 minutes.

Add the kale and simmer the mixture for another 90 minutes, checking seasoning after about a half hour. When the 90 minutes are up, stir in the cornmeal, adding it in a fine steady stream, and cook, stirring constantly, for about a half hour, adding more boiling water if need be.

Serve the farinata with good extravirgin olive oil, a tossed salad, and a zesty young red wine, for example a Chianti Rufina, a Sangiovese di Romagna, or a Valpolicella.