Amounts for 4 people
- A)
- 250 grams of dried beans (the so called "borlotti"), already
reconstituted for one night in fresh water
- 4 garlic cloves
- a handful of leaves of sage
- one carrot and one rib of celery cut in 3 pieces
- ½ vegetable stock cube
- 4 spoons of olive oil (Tuscany extra-virgin oil)
- salt
- B)
- 2 big sausages of pork, very fresh
- 7 or 8 garlic cloves a little bit mashed
- 3 branches of rosemary
- ½ glass of dry white wine
- 5-6 spoons of oil (as above)
- C)
- 2 carrots
- one red onion
- one rib of celery
- the white part of 2 small leeks
- 2 potatoes cut in pieces
- a bunch composed by parsley, marjoram, thyme, basil
- 2 spoons of double tomato purée
- D)
- 2 or 3 bunches of black cabbage, small and tender
- one small savoy cabbage, both types of cabbage already cleaned of
cores and hard parts
- E)
- 200 grams of maize flour, superfine
- salt
- black pepper
- Tuscan pecorino cheese to grate
- Tuscan extra-virgin olive oil
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Take
a pot and put two litres of water and few salt, boil very slowly covering
with a lid for about 40 minutes the beans with all the ingredients indicated
at point a). When they will be cooked, take out the pot from the heat
and keep it warm. Now take a casserole with high edges and with a lid,
put inside oil, garlic and rosemary indicated at point b) and, over a
briskly heat, brown them, continuously turning until the garlic cloves
will get hazelnut coloured (but they do not have to become black). Take
out from the heat, gather from the bottom of the casserole, with the help
of a skimmer, the browned stuff and put it in a small plate to use afterwards.
Peel and melt the sausages and put them in the hot oil of the previous
(above) step and put the casserole once again over a briskly heat.
Turn very often with a small wooden ladle for 3-4 minutes in order to
brown then, bathe with the white wine and, by turning very often, let
it evaporate for 3 or 4 minutes more, then add the pieces of vegetables
and the bunch of herbs indicated at point c); turn all the stuff in order
to mix it and start once again with the boiling, then adjust the heat
very low, cover the casserole and cook for 10 minutes turning very often,
in order anything would stick on the bottom of the pan. In the meanwhile
melt in a small bowl the two spoons of tomato purée together with
a big spoon of hot water, then pour it in the casserole over the sausages
and the vegetables, then increase the heat a little bit and turn continuously
(the casserole should be without lid) and boil for about 5 minutes.
During this time cut the leaves of the two types of cabbage (point d)
in stripes and put them in the casserole. Cook them for 5-6 minutes, always
turning. At this point take a blender, put inside the browned leaves previously
kept together with the garlic, ¾ of the beans, with boiled celery
and carrot and, by diluting with their cooking broth, blend very well
in order to obtain a homogeneous purée, very liquid. Pour this
purée in the casserole, mix very well, boil very slowly for about
20 minutes covering with a lid, as to have a thin soup add some other
water or the remaining liquid of the beans. After 20 minutes taste and
add some more salt and pepper if necessary, then, add also the maize flour
pouring it like the rain and continuously turning still cook for at least
30 minutes, over a very low heat. Serve very hot decorating the plates
with the remaining beans and a dusting of grated "pecorino"
and black pepper. |