Lucca farinata soup, original recipe with black cabbage, tomato, beans, lard and corn flour, with a spicy taste as required by the ancient tradition of Lucca.

Ingredients for 4 people

- 300 gr. of dried borlotti beans put in water and soaked for one night, or 600/700 gr. of fresh beans

- 1 black cabbage

- 100 gr. of lard

- 1 ripe tomato

- 3 cloves of garlic

- 2 or 3 sage leaves

- 4 large spoons of corn flour

- olive oil

- Red pepper

- salt

Recommended readings

• How to make ricotta and spinach tortelli from Maremma
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• Tagliatelle with saffron sauce and mussels
• Pasta with gorgonzola and cooked ham
• Tagliatelle with shrimp and peppers

How to prepare the Lucca farinata

Boil the beans in plenty of water together with a clove of garlic, sage (to be removed both after cooking) and salt.

Drain and pass the beans to the passatutto and add the sauce obtained to the cooking bean broth.

Wash the black cabbage leaves, free them from the ribs, cut them into strips and add them to the broth.

Chop the lard and fry the garlic cloves, the chopped tomato and a little chilli pepper.

Add everything to the broth.

Cook for an abundant hour. After pouring the corn flour and stirring constantly, cook for about 30 minutes.

Serve hot with a drizzle of raw olive oil.

This porridge can be heated (ribollita), passing it in a pan for a few minutes, with a little olive oil.