Ribollita Recipe - Cooking Index
Ribollita Recipe - Cooking Index
| 3/4 cup | 177ml | Extra-virgin olive oil - divided |
| 1 cup | 62g / 2.2oz | Red onion - chopped 1/2" dice (medium) |
| 2 | Garlic cloves - peeled, sliced thin | |
| 1 | Carrot - scraped, chopped (medium) into 1/4" half-moons | |
| 2 | Celery ribs - chopped 1/4" pieces | |
| 2 | Waxy potatoes - peeled and cut into 1/2" cubes | |
| 3 cups | 480g / 16oz | White cannellini or brown borlotti beans - soaked, and cooked perfectly |
| 4 cups | 640g / 22oz | Reserved bean liquid |
| 1 cup | 237ml | Basic tomato sauce - see * note |
| 1 | Swiss chard - chopped 1/2" ribbons | |
| 1 | Kale - chopped 1/2" ribbons | |
| 1 | Black cabbage - (cavolo nero), chopped 1/2" ribbons | |
| Garnish | ||
| 4 | Country bread - toasted | |
| 1/2 cup | 118ml | Grated parmigiano |
* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.
In a large 8-quart pot, heat oil, onion and garlic together and cook until soft. Add carrots, celery, potatoes, 2 cups of beans, 4 cups of bean cooking liquid (or water) and Basic Tomato Sauce and bring to a boil. Lower heat, add chard, kale, black cabbage and simmer 1 1/2 hours until everything is soft. Add remaining beans and adjust seasoning. Allow to cool and rest overnight.
The following day, bring to a boil and serve in shallow bowls over toasted bread. Sprinkle with parmigiano tableside.
Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5726)
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