Dish

Farinata di cavolo nero

Tuscan kale soup

Farinata di cavolo nero is made by sautéing black kale with onions and garlic, then mixing it with a batter made from chickpea flour and water. The mixture is then baked until golden brown and crispy. The dish has a nutty flavor and a crispy texture that is similar to a savory pancake.

European cuisine› Mediterranean cuisine› Italian cuisine

Soup› Vegetable Soup

Origins and history

Farinata di cavolo nero has been a part of Italian cuisine for centuries. It is believed to have originated in the region of Liguria, where black kale is a common ingredient. The dish has been passed down through generations and is still enjoyed by many today.

Dietary considerations

Suitable diet types: Gluten-free, Vegan. Allergens: None. Suggestions: Omit cheese for vegan version.

Variations

Popular variations of Farinata di cavolo nero include the addition of other vegetables such as potatoes or zucchini. The dish can also be finished with a sprinkle of Parmesan cheese or a drizzle of olive oil for added flavor.

Presentation and garnishing

To ensure that the farinata is crispy, preheat the baking dish or ramekins before adding the batter. Garnish with fresh parsley or lemon zest for added flavor and color.

Side-dishes

Farinata di cavolo nero can be served with a simple salad of arugula and lemon to complement its flavors. It also pairs well with a full-bodied red wine such as a Chianti.