Bordatino
The Quirky Foodster Team
Ingredients
- Fine cornmeal — 200 g (1 1/2 cups)
- Canned cannellini beans, drained — 400 g (14 oz)
- Kale or cavolo nero, chopped — 200 g (7 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Olive oil — 2 tbsp
- Vegetable stock — 1.2 L (5 cups)
- Salt and black pepper, — to taste
- Extra virgin olive oil, to serve
Method
- Heat olive oil in a large pot and sauté the onion and garlic until softened.
- Add the kale and cook for 3-4 minutes until wilted.
- Stir in half the beans and the stock, bringing to a simmer.
- Blend or mash the remaining beans and stir into the pot for extra thickness.
- Gradually whisk in the cornmeal, stirring constantly to avoid lumps.
- Simmer 20-25 minutes, stirring frequently, until thick and porridge-like.
- Season with salt and pepper and serve hot, drizzled with extra virgin olive oil.
Introduction: A rustic, hearty cornmeal and bean soup, thickened to a porridge-like consistency.
Cultural Background: Bordatino reflects the humble, filling cooking of the Sammarinese countryside, combining cornmeal with beans and kale in a dish traditionally eaten by farming families for a satisfying midday meal.
Tips: Whisk the cornmeal in gradually and keep stirring to prevent it from clumping or sticking to the bottom. Adjust the stock quantity for a thinner or thicker consistency as preferred.
Variations: Add a piece of pancetta or diced ham while sautéing for a richer, meatier version; swap kale for spinach if unavailable.
Storage: Store in an airtight container in the refrigerator for up to 3 days; it thickens further when chilled.
Reheating: Reheat gently on the stovetop over low heat, stirring in a little extra stock or water to loosen.
Nutrition: Approx. 310 kcal, 11 g protein, 48 g carbohydrate, 9 g fat per serving.
FAQs:
Q: Can other greens be used instead of kale?
A: Yes, spinach, chard or cavolo nero all work well in this rustic dish.
Q: Why does bordatino need constant stirring?
A: Cornmeal can stick and clump if not stirred regularly, especially as it thickens.
- Fine cornmeal — 200 g (1 1/2 cups)
- Canned cannellini beans, drained — 400 g (14 oz)
- Kale or cavolo nero, chopped — 200 g (7 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Olive oil — 2 tbsp
- Vegetable stock — 1.2 L (5 cups)
- Salt and black pepper, — to taste
- Extra virgin olive oil, to serve
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