RECIPE: Farinata (Bean, Polenta and Kale Soup)
From "Piano, Piano, Pieno: Authentic Food from a Tuscan Farm," by Susan McKenna Grant, copyright 2006, HarperCollins Canada. We love this soup all ways--soupy and thick and fried. (The author, incidentally, is a Canadian chef who now operates an organic farm and agriturismo in Chianti. Her website is http://pianopianopieno.ca, which also has a few more recipes.)
Farinata
(Bean, Polenta and Kale Soup from the Garfagnana)
Serves 4 to 6
For the soffritto:
1 tbsp olive oil
1 oz finely chopped pancetta
1 onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
1 garlic clove, crushed
1 tbsp finely chopped fresh parsley
For the soup:
1/2 cup dried white beans, soaked overnight
A few sage leaves
1 garlic clove, unpeeled
1 large potato, unpeeled, scrubbed clean and cut into small cubes
Several leaves of kale, tough stems and center ribs removed, and leaves washed and finely chopped
A sprig of fresh rosemary, a sprig of fresh thyme and 1 fresh or dried bay leaf tied together with a string
Salt and pepper to taste
1/2 cup coarsely ground cornmeal
To serve:
Thick slices of Tuscan bread, grilled and rubbed with a clove of garlic
Extra virgin olive oil and grated Parmesan cheese
Drain the beans and put them in a large pot with the sage and garlic clove. Add enough water to cover by about an inch and simmer until the beans are tender. (Cooking time will depend on the age of the beans, but usually about 45 minutes to an hour will be enough.) Do not drain the beans. (Remove the sage and garlic if desired.)
For the soffritto:
In a large, heavy-bottomed saucepan or Dutch oven, gently cook the soffritto ingredients in the oil over moderate heat until the vegetables start to wilt--about 15 minutes. Meanwhile, place a kettle of water on the stove to heat.
For the soup:
Add the beans and their cooking liquid, the potato, the kale and the herb packet to the soffritto. Add enough of the hot water to cover. Simmer very gently for about 30 minutes or until the potato and kale are tender. Remove the herb bundle and add 1 more cup of hot water.
Add the cornmeal to the mixture in a steady stream, stirring constantly. Once incorporated, cook over low heat, stirring frequently, for another 30 minutes. The farinata will thicken as the cornmeal cooks. Season with salt and pepper.
Spoon a ladleful of farinata over a slice of grilled Tuscan bread. Drizzle with a generous amount of extra virgin olive oil and pass freshly grated Parmesan cheese at the table.
Variation:
This recipe produces a moderately thick soup. You can adjust the thickness to suit your taste by varying the amount of cornmeal you use. A little more produces a thicker porridge. I (the author) sometimes thicken leftovers for the next day. On day 3 any remains can be cut into slices and fried lightly in extra virgin olive oil.
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