Outdoor Trash Cans With Attached Lides

flour with rice cake alloys

porridge with alloys, originally uploaded by fugzu .

are now more than 20 years who live in Pistoia but only a few days I managed to find a cookbook that tells the true family recipes Pistoia.
without many "frills" the author Luciano Bertini, can give an idea of \u200b\u200bwho the Pistoia through the few dishes in this small province of Tuscany with its own identity tied to historical events and closed the country world.

"The Kitchen Pistoiese" Author Luciano Bertini, ED.Libreria Bear.

INGREDIENTS
4 people (heavy)

300 grams corn flour 500 grams beans


bean cooking water 1 bunch kale
2 ripe tomatoes (1 cup tomato past) 1 clove garlic

1 / 2
red onion salt, pepper, extra virgin olive


PROCEDURE

Boil beans in water with a sprig of sage and rosemary and garlic (dress) slightly flattened.
Wash the kale thoroughly eliminating the coasts. Cut into fine strips.

Fry finely chopped onion and garlic then add the cabbage and tomatoes.
Continue cooking over low heat, for about 30 minutes without adding liquid. Drain the beans and

mettetene by half. The other half pass them to the mill or the mixer frullateli with little of their water.

Add the mashed beans to the pot, the corn flour and pour in the liquid of the beans.

salt and pepper.
Keep the flame low and cook for another 40 minutes, gradually adding more water if it is not enough liquid from cooking the beans.

Just before serving add the whole beans, serve immediately with a little oil.

CONSIDERATIONS

It 'important to use only the cabbage in winter after the first frost: it's good.
The name of this dish is Pistoia: the leagues are the strips of cabbage that seems to bind the flour.

There are other variations related to Tuscany: I have also published a me.
The texture is very special as the marriage of flavors. I think it is also delicious heated.