Corn
Meal and Kale Farinatao
INGREDIENTS:
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
PREPARATION:
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.