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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 sm onion finely minced
- 1 clv garlic finely minced
- 4 x fresh sage leaves minced
- Â Â the needles of a 10cm rosemary sprig
- 1 x salt and freshly grnd pepper
- 400 gm canned tomatoes coarsely minced with their juice
- 1Â 1/2 lt vegetable stock
- 225 gm maize (polenta) flour
- 300 gm cooked or possibly canned cannellini beans
Direcciones
- First make the sauce.
- Put the oil onlon garlic sage rosemary 1 tsp. of salt and plenty of pepper into a saucepan and cook for 10 min over a low heat.
- Add in the tomatoes and cook till the sauce has thickened and the oilcomes to the surface (about 20-25 min).
- While the sauce is cooking make the polenta.
- Heat the stock.
- When it begins to show bubbles at the side add in the maize flour in a very thin stream beating hard with a large balloon whisk or possibly a wooden spoon.
- Cook stirring constantly at the beginning then very frequently for about half an hour.
- Now throw the beans into the tomato sauce mix well and cook for 10 min or possibly so.
- When the polenta has cooked for half an hour mix the cannellini stew into it and cook the whole thing for a further 10 min.
- Taste and check the seasoning then spoon this nourishing and tasty mix into individual soup bowls.
- Pass around a bottle of your best extra virgin extra virgin olive oil for everybody to drizzle a littel over the Impastoiata.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1370g | |
| Calories 1424 | |
| Calories from Fat 356 | 25% |
| Total Fat 40.85g | 51% |
| Saturated Fat 4.26g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2885mg | 120% |
| Potassium 2423mg | 69% |
| Total Carbs 237.01g | 63% |
| Dietary Fiber 39.9g | 133% |
| Sugars 20.76g | 14% |
| Protein 39.33g | 63% |
