Franca (Salotti) Giacomelli, Pescia, Pistoia
We accidentally stumbled across this dish as we were driving from my cousin’s home in Pescia to a nightclub in Montecatini, in a small town called Buggiano. We pulled over for a bite to eat and the local special was “la farinata.” The next morning I had to have my aunt teach me the recipe. —Giuliano
(Yield: 6 servings)
1 pound Borlotti beans (soaked overnight)
2 garlic cloves (whole and peeled)
1 garlic clove (thinly sliced)
½ cup (plus 1 tablespoon)
extra-virgin olive oil
2 onions (thinly sliced)
2 celery stalks (thinly sliced)
4 carrots (thinly sliced)
20 kale leaves (thinly sliced)
½ head white cabbage (thinly sliced)
3 ripe tomatoes (diced)
1 vegetable stock cube
2 cups cornmeal
salt and freshly ground pepper
1. In saucepan over medium heat add soaked beans, 4 cups water, 2 garlic cloves and 1 tablespoon of oil. Once boiling, lower to simmer and cook until beans are soft.
2.Blend half the mixture in a food processor, then pour into unblended beans. Stir and set aside.
3.Warm remaining oil in large saucepan over medium heat. Add onions and sliced garlic. Cook until garlic is fragrant. Add celery, carrots, kale and cabbage. Cook for 10 minutes.
4.Add tomatoes. Once boiling, lower heat to simmer and cook for approx. 30 minutes.
5.Add bean mixture (step #2) and vegetable-stock cube. Stir well and add sufficient water to submerge all by approx. 3 inches. Once boiling, add cornmeal slowly. Stir constantly to avoid lumps. Cook 20 minutes, adding water to thin as needed. Season with salt and freshly ground pepper (to taste).
Serve with a drizzle of extra-virgin olive oil on top.
This is a great fall-season dish. Canned beans can be substituted if necessary.