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

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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