- 8
Ingredients
- 1/2 cup dried beans soaked in water to cover overnight
- 1 6 in. fresh port rind (cotiche or 2 T. olive oil
- 1 small bunch kale or cavolo nero
- 2 oz. pancetta chopped
- 1/2 medium onion, peeled and chopped
- 1 stalk celery, chopped
- 1 carrot chopped
- 1/2 cup flat leaf parsley
- 1 clove garlic, peeled and flattended with a knife
- 2 T chopped rosemary
- 2 T. olive oil
- 2 medium potaotes, peeled and cut in cubes
- 1/2 fennel seeds, crushed
- salt to taste
- 1/2 pd. (1 cup) coarsley ground cornmeal
- 6 to 8 thin slices country style bread toasted or fried in olive oil
- grated cheese for garnish
Preparation
Step 1
Drain beans and place in small saucepan with porrk rind. Cover with water to depth of 1 in. Bring to boil and simmer, covered, until the beans are ender but not falling apart, adding water if necessary. Remove pork rind and discasrd.
Remove and discard tough central ribs from kale. Sliver leaves should be 4 cups tightly packed. Rince leaves well but do not dry
Chop pancetta onion celery carrot parsley garlic and rosemary until misdture is very fine. In soup kettle saute mixture in 2 T. oil until veg. are soft but not brown. Add boiled beans with liquid and stir to mix. add slivered kale potaotes and fennel. Salt to taste and 1 1/2 to 2 cups boining water and simmer over gentle heat for about 20 min. until potatoes are cooked. The farinata may be prepared ahead of time up to this point.
Turn cornmeal into bowl and add 2 cups of cold water Stir until the cornmeal has absorbed the water, then turn the cornmeal into simmering soup stirring all the while, until all the cornmeal has been blended in. Continue cooking stirring frequently for 40 mein. to make a very thick porridgy coup but still a soup.
Serve immediatel over slices of toasted bread. Garnish with drizzle of olive oil.