Moosewood: Farinata

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* Exported from MasterCook *

 

Farinata

 

Recipe By : Moosewood Restaurant Daily Special, page 78

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

2 cups chopped onions

1 tablespoon chopped fresh rosemary -- (± teaspoon dried)

1 cup diced celery

1 cup peeled and chopped carrots

1 teaspoon salt

3 cups undrained chopped canned tomatoes -- (28-ounce can)

3 1/2 cups water

4 cups rinsed and chopped kale

1/4 cup fine cornmeal -- (see Note) up to 1/3

salt and ground black pepper -- to taste

grated Parmesan or Pecorino Romano cheese --

(optional)

 

Serves 4 To 6. Yields 8 Cups. Total Time: 40 Minutes

 

With origins in the rustic mountainous regions of Northern Italy, farinata

is a robust vegetable soup thickened with cornmeal. It has long been a

staple in Italy and seems to inspire passionate loyalty to treasured family

recipes in some Italian-American communities. This version has aromatic

rosemary as well as kale and tomatoes. Combine it with a delicate salad

and some bread for a beautiful meal. Mangia.

 

Warm the olive oil in a nonreactive soup pot. Add the onions and rosemary

and saute on medium-high heat for 5 minutes, stirring frequently. Add the

celery, carrots, and salt and continue to saute for 5 minutes. Add the

tomatoes and 3 cups of the water, cover, and bring to a boil; then lower

the heat to a simmer and cook for 10 minutes.

 

Add the kale and simmer for about in minutes longer, until all of the

vegetables are tender. In a bowl, whisk together the cornmeal and the

remaining 1/2 cup of water until smooth and lump-free. Add it to the soup

in a slow stream while stirring briskly. Simmer for 5 minutes. Add salt

and pepper to taste.

 

Serve with grated cheese, if you wish.

 

Note: Use more or less cornmeal to make a thicker or thinner soup.

 

Per 12-Ounce Serving: 115 Calories, 3.4 G Protein, 30 Fat. 19.9 G

Carbohydrates, 0.4 G Saturated Fatty Acids, 0 MG Cholesterol. 610 MG

Sodium. 2.9 G Total Dietary Fiber

 

 

 

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