WHAZHOT · MADE IN FLO' · ONLY IN FLO' · DISCOUNT COUPONS
sections
Booking
.
culture
.
Ribollita
[Susan Glasspool]
Ingredients:Leek, carrot, red onion, white celery, extra-virgin olive oil, Savoy cabbage, black cabbage, white beans, wood-oven baked bread, garlic, sage, rosemary, salt, pepper
Preparation: Chop up the leak, onion, celery and carrot. Place in a frying pan and fry in plenty of olive oil on a high flame for 15 minutes. Add some roughly sliced Savoy cabbage and continue frying everything together for another 10 minutes. Put some of the white beans through a meat mincer and then place in a saucepan full of water, leaving them to cook for twenty minutes. Next add the black cabbage leaves, which should be stripped from the stalks, and continue cooking for another one and a half hours. Then add some previously cooked white beans. Place a clove of garlic, sage and rosemary in another frying pan with a generous dollop of extra-virgin olive oil and heat. When the oil starts smoking, pour through a fine sieve and add to the soup, mix everything together and season with salt and pepper to taste. Slice up and toast some local bread, rub with garlic and top with olive oil. Put some of the soup in a casserole dish and lay out the pieces of bread in a layer on top, cover with more soup and continue until all the ingredients have been used up. Leave the mixture to stand for at least four hours. Check for salt and then pour the bread soup into a pan with a little extra-virgin olive oil to heat it a second time. Bring to the boil and, at this point, the soup is now ready to be called ribollita (re-boiled).
From chef-executive Roberto Bulian's recipe book
Osteria dell'Agnolo, Borgo San Lorenzo, 24r Tel. 055.211326
MORE
http://www.osteria-agnolo.it