Guide to the Agriturismi of the Province of Lucca

Ingredients for 4 people

250 g. of dried Borlotti beans • 400 g. of maize lour • ½ a cavolo nero cabbage • 2 cloves of garlic • 3 potatoes • 2 carrots • 1 stalk of celery • a bouquet garnis (rosemary, parsley and basil) • 2 pork rinds • 350 g. of extra virgin olive oil • salt and pepper to taste.

Preparazione

In a good sized casserole, gently fry the garlic and chili, add the shellish and cuttleish (previously washed and cut into pieces). Next, gently fry the remaining ish after cleaning and cutting into small pieces. Add a the wine and let it evaporate off. Add salt and pepper, and continue to cook, adding the tomato and some water as needed. Serve on the toasted bread with a sprinkle of chopped parsley at the end.