Ribollita
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Ribollita literally means reboiled, and its one of those great dishes that every culture has – the one where you get to use up whatever is leftover. The version we’re going to cook today is usually found in Tuscanny, where the essential ingredients of any ribollita are Toscana bread and cannellini beans – after which you can use your imagination! The dish has its origins in peasant cooking, where it was typically a reserving of the day-before’s minestrone soup.
Ingredients to make a Tuscan ribollita:
250grms of cannellini beans
250grms of Green Cabbage
250grms of Swiss Chard
1 Leek
150grms of rough Tuscan bread
6 spons of extravirgin olive oil (from Tuscanny, naturally!)
4 spoons of Grated Grana cheese
4 Tomatoes
1 potatoe
1 Onion
1 courgette
1 carrot
1 stick of celery
salt, and pepper
How to prepare the Ribollita
There’s not a huge amount of prepartion required, apart from -obviously – washing the vegetables. You’ll need to wash your beans, and boil them for about an hour, meanwhile wash your vegetables, and chop the onions, carrot, potatoe, courgette, leek and celery into chunks. For the tomatoe, you want to get rid of the seeds, and boil into a pulp (or, if you prefer, skip right to a tin of tomatoes – let’s not be purists!!).
Lightly fry up the chopped vegetables, and add to a casserole dish. Then add the other vegetables and your beans (rinse them off after boiling for an hour), along with a litre of water and salt and pepper and allow to cook over a low flame for two hours.
Cut your bread into thick slices, and toast (or fry in a light bit of oil).
Serve the ribollita in deep bowls, adding the toasted bread and garnishing – if you wish – with olive oil.
Simple!
To Drink
A Chianti Colli Fiorentini DOCg
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Tags: chianti colli fiorentini, italian bean recipes, soups, tuscan recipes, Vegetarian
