INGREDIENTS:
 | 1 head of cavolo
nero (black-leaf kale) |
|
1 Tropea red onion |
|
1 quart of meat broth |
|
1 thin slice of lard |
| extra virgin olive oil |
|
80 grams (approx. 2.8 ounces) of corn meal |
|
salt and pepper |
|
PREPARATION:
| Prepare the kale,
using only the green part of the leaves. Cavolo nero is a kind of Tuscan kale
with long dark green leaves. Slice an onion into thin strips and fry slowly in
olive oil and some whipped lard. When the onion is lightly cooked, add the kale
and steam them slowly. When the kale is soft and well mixed with the onion, add
some meat broth. Let it cook for at least an hour, adding salt as needed. When
the kale is well-cooked, add corn meal. Stir continuously to avoid the formation
of lumps. Let it cook for about 20 minutes. It shouldn't solidify too much, so
be careful of how much flour you add. Add some Tuscan or Umbrian extra virgin
olive oil, with a full, fruity flavor, and serve |
|