How to make ribollita – recipe | Felicity Cloake's How to Make the Perfect…
"There's a lot of complicated nonsense being talked about about this Tuscan soup," the late chef Alastair Little said of a dish traditionally made from leftover minestrone and stale bread. As with so many zero-waste dishes, it shouldn't be too prescriptive, but if you want to make ribollita (literally, "porridge") from scratch, a few tips might help.
Vegetables alt= "Felicity Cloake's perfect ribollita. Put the oil in a large saucepan over medium heat, then sauté the onions, stirring, for six or seven minutes, until the onions soften, then a. Add carrot and celery and a pinch of salt and cook for about five more minutes, until tender." src="https://i.guim.co.uk/img/media/c09f31bbac12b34c417bde5cecbee66d538f82d1/0_1041_3761_4035/master/3761.jpg?width=445&quality=85&dpr=1&s=none" width="445" height="477.41956337926 37926" lazy" class="dcr-4zleql"/>Like many Italian dishes, ribollita begins with a soffritto of fried carrot, celery and onion (Katie Caldesi uses red onion as well as yellow in his Italian cooking class, which gives his soup a pleasant sweetness) It also tends to be very heavy on the greens; cavolo nero would be my first choice, for its robustness of flavor and texture, but if you have another kind of cabbage, Swiss chard or leafy greens, just adjust the cooking time accordingly.
I like also the silkiness of Caldesi's leek, and I also added diced seasonal squash, but I play with anything that needs a home.
The herbsAdding garlic to the beans while cooking, because...
"There's a lot of complicated nonsense being talked about about this Tuscan soup," the late chef Alastair Little said of a dish traditionally made from leftover minestrone and stale bread. As with so many zero-waste dishes, it shouldn't be too prescriptive, but if you want to make ribollita (literally, "porridge") from scratch, a few tips might help.
Vegetables alt= "Felicity Cloake's perfect ribollita. Put the oil in a large saucepan over medium heat, then sauté the onions, stirring, for six or seven minutes, until the onions soften, then a. Add carrot and celery and a pinch of salt and cook for about five more minutes, until tender." src="https://i.guim.co.uk/img/media/c09f31bbac12b34c417bde5cecbee66d538f82d1/0_1041_3761_4035/master/3761.jpg?width=445&quality=85&dpr=1&s=none" width="445" height="477.41956337926 37926" lazy" class="dcr-4zleql"/>Like many Italian dishes, ribollita begins with a soffritto of fried carrot, celery and onion (Katie Caldesi uses red onion as well as yellow in his Italian cooking class, which gives his soup a pleasant sweetness) It also tends to be very heavy on the greens; cavolo nero would be my first choice, for its robustness of flavor and texture, but if you have another kind of cabbage, Swiss chard or leafy greens, just adjust the cooking time accordingly.
I like also the silkiness of Caldesi's leek, and I also added diced seasonal squash, but I play with anything that needs a home.
The herbsAdding garlic to the beans while cooking, because...
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