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Pisan-style Bordatino | La tarte maison


From trips, whether long or short, I like to return home bringing home local products and recipes. Upon returning from Dolcemente Pisa I immediately wanted to reproduce two recipes: the cake with bischeri (which I will make again sooner or later) and the Bordatino, a simple soup made with recycled ingredients. What struck me was its dense consistency, quite typical in Tuscan soups such as ribollita and pappa col pomodoro, with the beans and black cabbage that could be felt under the teeth. And then I confess, where there's kale there's me! It's a vegetable that I particularly love despite having discovered it late. Luckily my father, who never holds back when it comes to planting new vegetables, wanted to try growing it and for some years we have also been equipped on the supply front 😉

According to tradition, the name Bordatino derives from the fact that it was prepared on board ships. Some sources say that the initial base was buckwheat, then replaced by corn with which a polenta was made which was diluted by adding what was available. The paternity is divided between Pisa and Livorno and the beans used can be either borlotti or cannellini. I tasted it during a pleasant autumn evening in Piazza delle Vettovaglie in Pisa, together with a glass of wine while chatting with my tour companions (like which tour?! This). A glass of wine in one hand and a small bowl with a spoon in the other and I also had an encore, impossible to resist!

Perhaps, like all soups, the properly done process is a bit long but with a few shortcuts – see a pressure cooker for cooking beans – everything will be quicker, try it and let me know. Have a good week!

Pisan-style bordatino

  • 1 liter of bean cooking broth
  • 2 ladles of cooked cannellini beans (about 80 g dried)
  • 100 g of foil type corn flour
  • 2 tablespoons of tomato paste
  • 150 g of black cabbage leaves
  • 1 clove of garlic
  • 2 tablespoons chopped carrots, celery, onion
  • parsley to taste
  • extra virgin olive oil to taste

Bring the cooking broth with the beans inside to the boil. In a separate pan, fry the chopped carrot, celery and onion for a few minutes, add the freshly diluted tomato paste, the chopped garlic clove and parsley and continue cooking. Add the boiling broth and the beans to the sauce, passing part of the beans through a food mill, add the roughly chopped black cabbage, cook for about ten minutes and add salt. Add the corn flour, stirring with a wooden spoon and leave to cook for 40 minutes, being careful not to stick. Serve hot with a drizzle of extra virgin olive oil.

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