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.
Servings: 8 persone
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.