Farinata with Tuscan kale is a tasty and flavorful first course, perfect for cold winter days. The kale is sautéed together with red onions and chili peppers, then combined with a base of coarse yellow cornmeal and water. The result is a crunchy and savory flatbread, enriched by the unique flavor of Tuscan 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 wilts without burning.
Once the onion has wilted add the Tuscan kale and sauté it for about five minutes.
Stir in 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 halt the cooking of the vegetables.
Cover and cook for about 45 minutes, adding more hot water if needed.
At this point, slowly sprinkle the cornmeal into the pot while stirring continuously to avoid lumps.
Cook for about 20 minutes, stirring frequently.
Serve immediately.
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Bowl
Oven
Store in the refrigerator, covered with plastic wrap, for up to 2-3 days.
Farinata with Tuscan kale is a specialty typical of the Liguria region.
Italy, 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 |
