Can you give me a good recipe for Ribollita?!
Answers: I've got some cavalo nero and have had it served in ribollita before and it was great - but I can't find a good recipe...
Ribollita (Tuscan Vegetable and Bread Soup)
Ingredients :
4 tablespoons olive oil
1 red onion, chopped
1 leek, white part only, chopped
1 garlic clove, chopped
4 carrots, sliced into half-inch rounds
4 zucchini, sliced into half-inch rounds
One-quarter whole Savoy cabbage, shredded and chopped
1 bunch cavolo nero or kale
1 small bunch spinach, shredded and chopped
4 potatoes, peeled and cut into one-half inch cubes
1 cup green beans, cut into bite-size pieces
2 cups Tuscan white beans, one-half cup pureed and one-half cup whole
2 tablespoons coarse sea salt or kosher salt
4 tablespoons tomato paste
1 pound stale Italian bread, sliced
Method:
1) Heat the olive oil in a large pot and sauté the onion and leek together over low heat until they begin to burn slightly. Add the garlic and sauté for 1 minute. Add all the remaining vegetables. Season with sea salt and stir to mix in the onions and leeks evenly. Cover and cook for 20 minutes or until the vegetables have reduced in volume by half. Stir again and cover with water to the top of the pot. The more water you add, the more broth you will have with the soup. Bring to a boil and then lower the heat. Add the tomato paste and stir to dissolve. Cover and cook the soup for 1 hour. Add the Tuscan beans.
2) This is the minestrone soup. The next day layer the soup in a deep baking dish with the stale bread and bake. Top with thinly sliced red onions before baking.
3) The next day, if there's any soup left over, reboil the soup, stirring well to break up the bread slices. The soup should be thick enough to eat with a fork! It's served with the traditional drizzle of extra virgin olive oil on top.
Hope you enjoy it.
Good luck
Ribollita means twice-cooked, or 'reboiled,' in Italian. A white bean stock is livened up with greens, tomatoes, and potatoes with added slices of toasted bread. The soup should be refrigerated overnight. All you'll have to do the next day is reboil it. Allow time for soaking the beans.
Ribollita (Reboiled Italian Cabbage Soup)
INGREDIENTS
* 2 cups dry cannellini beans
* 4 cups water
* 3 (32 ounce) cartons chicken broth
* 5 cloves garlic, minced
* 4 sage leaves
* 2 bay leaves
* 1 teaspoon salt
* 1/2 cup olive oil
* 2 onions, diced
* 3 carrots, peeled and sliced
* 3 large stalks celery, chopped
* 2 potatoes, peeled and cut into chunks
* 1 1/2 cups cabbage, coarsely chopped
* 1 bunch Swiss chard, trimmed and chopped
* 1 bunch kale, trimmed and chopped
* 1 (14.5 ounce) can diced tomatoes
* 12 (1/2-inch-thick) slices French bread, lightly toasted
* salt and freshly ground black pepper to taste
* 1 1/2 cups grated Parmesan cheese for topping
* 1/2 cup olive oil
DIRECTIONS
1. Sort and rinse the beans before placing them in a large pot with the water. Bring to a boil over medium-high heat and cook 5 minutes. Turn off heat, cover, and let stand 1 1/2 hours. Drain.
2. Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 2 hours. Cool. Remove 1 cup of beans. Discard the bay leaves and sage leaves. Blend the remaining bean mixture with a hand mixer until smooth. Set aside.
3. Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes. Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover, and cook until greens have wilted, stirring at least once, about 20 minutes. Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens. Stir in the reserved beans. Adjust seasonings to taste. Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer. Cool, and refrigerate overnight.
4. Reheat the soup over low heat until heated through, about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.
Try this n hav fun!