praise of simplicity 2: flour with black cabbage 
When a recipe sticks in your brain, do not spring any more.
Ti occupies your brain, you go back in time for the taste buds alerted distracted reading of doses and ingredients.
And when you face a perfect stranger like cabbage, fleshy leaves carelessly stretched and curled in a box at the local market, you can not resist.
buy it, bring it home, the systems on the roof, so it's cold, and then you ask yourself: "What now?"
And that's when the taste buds are set in motion, without realizing it begins to anticipate the sweet taste of polenta mixed to the point of acidic tomato up to the firm softness of the leaves accartocciate nella loro freschezza e nel condimento.
Vai a naso.
Ricordi e non ricordi come ma provi.
Tagli le foglie a pezzetti, togliendo la costola centrale.
Le lavi.
Le scoli ma senza troppo sforzo.
In una padella fai soffriggere leggermente una cipolla bianca tritata non troppo fine con un poco d'olio.
Ci metti il cavolo nero e fai appassire mescolando ogni tanto.
Aggiungi dei pomodori pelati, sale e pepe ad occhio.
A parte fai scaldare abbondante acqua e quando è calda ne versi sopra il cavolo in modo tale che sia completamente coperto più un dito.
Fai cuocere a fuoco basso per circa mezzora.
Poi versi a pioggia la polenta, non tanta, deve solo legare morbidamente il tutto.
Stir and cook during the cooking by adding more boiling water if the polenta tends to harden too much.
How long? You go to the eye, but it's easy, I swear, guess the "when" it is time to pour into bowls, have a nice tour of oil and eat.
I do not know if what I did was to come as it came exactly as I had never tasted it, it is certain that this "thing" I loved it ....
Thanks, Tosca!
flour with black cabbage
Ingredients 2 small heads of cabbage
1 small jar of peeled
about 1 liter of warm water (or more)
120 g polenta 1 large white onion
extra virgin olive oil
