Yellow flour porridge with black cabbage
Yellow flour porridge with black cabbage is a winter dish that represents a concentrate of nutrients with many properties, handed down from the Tuscan peasant tradition.
Corn flour is a food that, for centuries, has nourished the humblest populations, while black cabbage is a vegetable that is not very common outside of Tuscany. This dish is captivating, rich and tasty, an authentic "comfort food" to try to fully appreciate its goodness.
Ingredients Ingredients
- 2 bunches of black cabbage
- 250 g of corn flour
- 250 g of already cooked cannellini beans
- Extra virgin olive oil
- Grated Parmesan cheese
- salt
Preparation
Blanch the black cabbage, then drain it without discarding the cooking water and remove the toughest ribs.
In a pan, boil half a litre of water and half a litre of the cabbage cooking water. Add the salt and begin gradually pouring in the cornmeal, stirring constantly.
Cook for about 15 minutes, then add the kale, beans and a little oil. Continue stirring for another 5-10 minutes, until cooking is complete.
Serve the dish with a drizzle of extra virgin olive oil and, if you prefer, a little bit of grated Parmesan cheese.
Yellow flour porridge with black cabbage is an authentic culinary treasure that celebrates the richness of Tuscan flavours.
