Beef Stew with Polenta Cream
178 recipes
Polenta with black cabbage and borlotti
ingredients
servings
4
Black cabbage leaves
250 oz
Onions
1 half
Carrots
1 half
Potatoes
1 unit
Celery
1 stem
Tomato pulp
1 spoon
Parsley
1 teaspoon
Precooked borlotti beans
400 oz
Instant polenta
200 oz
Extra virgin olive oil
2 spoons
Iodized salt
to taste
Water
3 fl oz
single courses from Italy - Sicilia
Polenta with black cabbage and borlotti
Polenta with black cabbage and borlotti
ready in
1 hour 20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A pissed legume
preparation
step 1
The cabbage: wash it, chop it and put it in a large pot with 3 liters. of water and 1 teaspoon of salt cook over high heat without lid for at least 1 hour
step 2
Cooking vegetables and beans: vegetables, chop i and brown them with 2 tablespoons of oil 1 tablespoon of tomato pulp and 1 pinch of salt lengthen with 5 ladles of cooking water of cabbage
step 3
when it is reduced add the beans deprived of their water lengthen with other 3 ladles of cooking water of the cabbage when it thickens, adjust salt and remove from the heat
step 4
The polenta: in the cooking pot of the cabbage and when it is cooked, put the polenta in a continuous stirring
step 5
halfway through cooking, add the beans mixture, finish cooking and serve with a drizzle of raw oil
