Bordatino is an ancient soup made ​​with “recycled” which is traditionally prepared in the area of Pisa, it is a dish of cucina povera, a sort of not too dense polenta with beans and black cabbage.
Bordatino Tuscan recipe is a very little known and that originates from the long journeys made ​​by vessels carrying Livorno buckwheat. In fact, the recipe was originally made ​​with the flour of the grain, and cooked on board …. hence the name “bordatino.”

Ingredients for 4 people:

350 grams of corn flour
350 grams of cannellini beans
500 grams of cabbage
3 cloves of garlic
3 sage leaves
1 tablespoon of tomato paste
extra virgin olive oil
1.5 l of water
salt and pepper




After washing the cabbage, cook it, cut it into strips and set aside. Boil the beans with a clove of garlic and two tablespoons of oil. Sauté garlic, sage and plenty of olive oil: when making color add the pepper, the concentrate, a cup of water and cook for 5 minutes. Mash the beans with the sauce until frothy. Boil a liter and a half of water with a tablespoon of olive oil, a pinch of salt and corn flour. After 15 minutes add the mashed beans and cabbage. Cook for another 20 minutes. Serve with olive oil and pepper.


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