Baccalà roasted
Salt Cod with Vegetables
Bruschetta with Cavolo Nero
(Black-Leaf Kale)
Cream of Leeks
Tuscan Crostini
Beans with a Light Tomato Sauce
Beans with Pork Rinds
Corn Meal and Kale Farinata
Florentine Liver
Pork Blood
Lentil Stew
Bread and Bean Soui
Thick Tomato Soup
Pasta and Beans
Country Potatoes
Stuffed tomatoes
Pork Meat Sauce
Artichoke Risotto
Braised Beef with Spinach
Pork Ribs
Meat and Potato Stew
Grandma Ada's Rabbit Sauce
Pigeon Sauce
Goose Sauce
Grandma Eugenia's Sauce
Ricotta and Macaroon Cake
Florentine Tripe



Corn Meal and Kale Farinatao


1 head of cavolo nero (black-leaf kale)
1 Tropea red onion
1 quart of meat broth
1 thin slice of lardextra virgin olive oil
80 grams (approx. 2.8 ounces) of corn meal
salt and pepper


Prepare the kale, using only the green part of the leaves. Cavolo nero is a kind of Tuscan kale with long dark green leaves. Slice an onion into thin strips and fry slowly in olive oil and some whipped lard. When the onion is lightly cooked, add the kale and steam them slowly. When the kale is soft and well mixed with the onion, add some meat broth. Let it cook for at least an hour, adding salt as needed. When the kale is well-cooked, add corn meal. Stir continuously to avoid the formation of lumps. Let it cook for about 20 minutes. It shouldn't solidify too much, so be careful of how much flour you add. Add some Tuscan or Umbrian extra virgin olive oil, with a full, fruity flavor, and serve.

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