Farinata with black kale is a tasty and flavorful first course, perfect for cold winter days. The black kale is sautéed with red onions and chili peppers, then combined with a base of coarse yellow cornmeal and water. The result is a crispy and flavorful flatbread, enriched by the unique taste of black kale.
Heat the oil in a large pan and sauté the onion and chili pepper; when they start to sizzle, lower the heat so the onion softens without burning
Once the onion has softened, add the black kale and sauté for about five minutes
Add the tomato paste and cook for another five minutes
When everything is well combined, add the water
The water should already be hot, otherwise it will stop the cooking of the vegetables
Cover and cook for about 45 minutes, adding more hot water if necessary
At this point, sprinkle the cornmeal into the pot, stirring continuously to avoid lumps
Cook for about 20 minutes, stirring frequently
Serve immediately
Pan
Bowl
Oven
Store in the refrigerator, covered with plastic wrap, for up to 2-3 days.
Farinata with black kale is a typical specialty of the Liguria region.
Italia, Liguria
| Energy (kcal) | 147.26 |
| Carbohydrates (g) | 10.78 |
| of which Sugars (g) | 1.2 |
| Fat (g) | 11.01 |
| of which Saturates (g) | 1.58 |
| Protein (g) | 1.54 |
| Fiber (g) | 0.88 |
