RECIPE MAGIC!

 


RIBOLLITA

Some of the most impressive, breathtaking works of art come from Florence. A Tuscan tradition is Ribollita (ree-bohl-LEE-tah), a Florentine classic that's packed with greens, meaty beans, plenty of healthy fresh olive oil, Parmesan (the rind, too) and distinguished by the addition of toasted ciabatta bread. It's a recognized icon of peasant cooking, now considered gourmet. A fall masterpiece especially when fresh tomatoes still rule the fields. And lots of brilliantly fresh olive oil to finish. Magnifica!

INGREDIENTS:

  • 1 large onion, peeled, finely diced
  • 3 medium carrots, peeled, finely diced
  • 2 celery stalks, finely diced
  • 8 garlic cloves, peeled and diced
  • 4 cups stock (chicken or vegetable)
  • 4 cups kale, stems removed, roughly chop leaves
  • 3 tbsp EVOO
  • 2 tbsp Garlic EVOO
  • 1 cup Parmesan, grated, reserve rind for cooking
  • 1 large can whole San Marzano tomatoes
  • 2 cans cannellini (white kidney) beans, rinsed and drained
  • 1 medium-sized loaf ciabatta or crusty country bread
  • 2 tsp Kosher salt
  • 1 tsp fresh ground black pepper
  • Rosemary EVOO for finishing drizzle

DIRECTIONS:
This is a very flexible dish. You can follow the directions, but missteps are forgiven.

Heat oven to 400˚. Tear bread by hand into chunks (don't cut into small pieces). Drizzle with EVOO. Toast in oven for 10 minutes or until golden. Remove from oven and set aside.

On stove top on medium, heat EVOOs in a large Dutch oven until shimmering. Add onion, carrots, celery and salt. This is the traditional sofrito. Cook uncovered, stirring frequently, until softened. 

Add canned tomatoes, breaking up by hand or in pot. Then add Parmesan rind and stock. Cook for 8 to 10 minutes. Add beans, then reduce heat to simmer and cook for 10 minutes. [For creamier consistency, before adding beans, take 1/2 cup and 1 cup of the cooking liquid and puree in food processor blender. Add into pot with the rest of the beans.]

Add kale in two batches stirring until wilted. Add a portion of the bread allowing the liquid to soak through, stirring for about 5 minutes. 

Remove from heat. Top with remaining bread chunks. Drizzle generously with Rosemary olive oil or fresh harvest EVOO, and the rest of the grated Parmesan. Serve in bowls, then drizzle with more olive oil and grated Parmesan.