Gpsphone, Fire Red, Mew

for this wonderful recipe I have to thank the great Antonio Malanca, my teacher of Pisan cuisine, a large kitchen and enjoy!

bordatino The typical dish of the old Pisan cuisine, does not contain gluten as an ingredient having vegetables and maize meal, unless of course the flour is ground in a mill that grinds the wheat .. . for this, just refer to the memorandum of products certified gluten-free (also published by the Italian Celiac online) or call the mill and make certain!
It 's a dish that has the base of the soup of Pisa, made with vegetables and bread, but here is the final cooking of the vegetables together with corn meal ... a wonderful marriage and great pleasure for the throat!

Here is the recipe:

Ingredients for 4: 300 grams of cabbage, 250 grams of dried cannellini beans (or beans or written Lucca), 6 spoonfuls of flour, 80 grams of salt bacon , 1 / 2 onion 1 rib celery, 1 carrot, garlic, 1 leek, 1 medium potato, salt, pepper, tomato paste, thyme, fennel seeds, sage, extra virgin olive oil.

Procedure: begin 12 hours before putting the beans to soak in water. Cook in water with salt, sage and garlic.

Sauté all the vegetables and bacon cut into small pieces in oil for about 10 minutes, add tomatoes (right that much-needed color) and cook another 15-20 minutes.

Add the cabbage, peeled, washed and coarsely chopped.

Sauté with the addition of two ladles of water from cooking the beans and after about 20-25 minutes, add the beans in the past, thyme, seeds fennel. Cook (about an hour and a half) salt and pepper, bearing in mind that the final stock must be liquid.

When the cabbage is cooked, add the flour and never stop and turn to the boil, then simmer about 30-40 minutes by continuing to turn it very often. If the content is too thick add hot water.

serving add Parmesan if you like, a drizzle of extra virgin olive oil and ....

... mouth-watering!


With this recipe and photos of Pisa published HERE participate in the candy Erica