Farinata and Beans from Cilento

The farinata and beans or “farenata e fasuli” as in the Cilento dialect, is a recipe from the ancient peasant tradition. The recipe is presented by “Anna dei Sapori”, a company from the biodistrict of Cilento in Castelnuovo Cilento, run by Anna Nigro.

The “farenata e fasuli” or, if you prefer, farinata with beans, is a quick and simple dish that derives from the tradition of the Cilento hinterland. It is a humble dish with the exquisite flavor of an ancient world.

Farinata and Beans

The "farenata e fasuli" or, if you prefer, the farinata with beans, is a quick and simple dish borrowed from the tradition of the Cilento hinterland. It is a humble dish with the exquisite flavor of an ancient world.

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Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Course: First courses

Cuisine: Campanian cuisine

Servings: 8 persone

Author: Anna dei Sapori

Ingredients

• 400 gr cornmeal coarse grind
• 500 gr Beans dried
• 1.8 lt Water
• qb olive oil extra virgin
• qb salt
• 1 clove garlic
• qb Chili pepper
• qb pepper

Instructions

• Prepare all ingredients.
  
• Bring water to a boil and add salt.
• Sift the flour gradually while vigorously stirring with a whisk to prevent lumps.
• Lower the heat and cook the polenta (about 40/50 minutes), stirring often with a wooden spoon to prevent sticking to the bottom of the pot.
  
• Preferably use a copper pot for cooking.
• Meanwhile, cook the beans pre-soaked the night before in warm water.
• When cooked, remove from heat.
• Sauté a clove of garlic in extra virgin olive oil with a bit of chili pepper.
• Add the cooked beans with some cooking water. Then salt and pepper. The beans should have a soup-like consistency.
• Once the polenta is ready, pour it into a clay dish.
• Add part of the bean soup and mix everything.
• Portion the polenta into individual dishes and pour the remaining beans on top.
  
• Serve with a glass of red wine.
  

Notes

The Farinata and Beans or "farenata e fasuli" as in the Cilento dialect, is an old peasant recipe. The recipe is presented by "Anna dei Sapori", a company from the Cilento bio-district in Castelnuovo Cilento, led by Anna Nigro.