Ribollita - Revision history

Ch at 14:06, 10 November 2024

2024-11-10T14:06:48Z

← Older revision		Revision as of 14:06, 10 November 2024
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	[[Soups\|⇐ Soups]]		[[Soups\|⇐ Soups]]

	[[File:~~Missing-image-232x150~~.~~png~~\|400px\|left]]		[[File:IMG 3958.jpeg\|400px\|left]]

	You eat this on the third day, but at a pinch same day using tinned/bottled beans - but it won't taste as good.		You eat this on the third day, but at a pinch same day using tinned/bottled beans - but it won't taste as good.

Ch at 12:04, 10 November 2024

2024-11-10T12:04:19Z

← Older revision		Revision as of 12:04, 10 November 2024
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	#put the dried beans in plenty of cold water and soak overnight		#put the dried beans in plenty of cold water and soak overnight
	#;day2		#;day2
	#Drain the beans. Put them in a large pot and cover with plenty of water and bring to the boil. Remove and discard scum that rises to the surface. Reduce heat and simmer ~~for and hour~~, stirring occasionally, until soft but not mushy. Drain but keep the cooking liquor.		#Drain the beans. Put them in a large pot and cover with plenty of water and bring to the boil. Remove and discard scum that rises to the surface. Reduce heat and simmer, stirring occasionally, until soft but not mushy. How long depends on size and age of beans, 20-60 minutes. Drain but keep the cooking liquor.
	#Meanwhile, prepare the vegetables. For the cavolo nero, trim the bottom of the stalks and strip the stalks of their leak by pulling or cutting away. Discard stalks. Chop the leaves roughly.		#Meanwhile, prepare the vegetables. For the cavolo nero, trim the bottom of the stalks and strip the stalks of their leak by pulling or cutting away. Discard stalks. Chop the leaves roughly.
	#Heat a few Tbsp of olive oil in a large pan with a heavy bottom. Sweat the onion, carrot and celery over low heat for at least 15 minutes, adding the garlic half way through		#Heat a few Tbsp of olive oil in a large pan with a heavy bottom. Sweat the onion, carrot and celery over low heat for at least 15 minutes, adding the garlic half way through

Ch: Created page with "⇐ Soups left You eat this on the third day, but at a pinch same day using tinned/bottled beans - but it won't taste as good.
==Ingredients== :300g dried cannellini or haricot beans - or 400g tin or jar of beans :1 bunch cavil nero :olive oil :1 large onion, diced small :1 large carrot, diced small :1 stick celery, diced small :1 clove garlic, finely chopped :salt & pepper :1 tsp fennel seed, brui..."

2024-01-07T13:54:28Z

Created page with "⇐ Soups 400px|left You eat this on the third day, but at a pinch same day using tinned/bottled beans - but it won't taste as good. <br clear=all> ==Ingredients== :300g dried cannellini or haricot beans - or 400g tin or jar of beans :1 bunch cavil nero :olive oil :1 large onion, diced small :1 large carrot, diced small :1 stick celery, diced small :1 clove garlic, finely chopped :salt & pepper :1 tsp fennel seed, brui..."

New page

[[Soups|⇐ Soups]]

[[File:Missing-image-232x150.png|400px|left]]

You eat this on the third day, but at a pinch same day using tinned/bottled beans - but it won't taste as good.

<br clear=all>
==Ingredients==
:300g dried cannellini or haricot beans - or 400g tin or jar of beans
:1 bunch cavil nero
:olive oil
:1 large onion, diced small
:1 large carrot, diced small
:1 stick celery, diced small
:1 clove garlic, finely chopped
:salt & pepper
:1 tsp fennel seed, bruised - ''go easy on the fennel unless a big fan''
:small handful fresh thyme leaves
:1 Tbsp tomato puree
:1 large potato, peeled and cut into cubes
:300ml vegetable stock
:1 bay leaf
:few slices old bread, crust removed and cut into small blocks

==Method==
if using tinned beans skip day 1. Can be eaten on day 2, but better reheated following day
;::day 1
#put the dried beans in plenty of cold water and soak overnight
#;day2
#Drain the beans. Put them in a large pot and cover with plenty of water and bring to the boil. Remove and discard scum that rises to the surface. Reduce heat and simmer for and hour, stirring occasionally, until soft but not mushy. Drain but keep the cooking liquor.
#Meanwhile, prepare the vegetables. For the cavolo nero, trim the bottom of the stalks and strip the stalks of their leak by pulling or cutting away. Discard stalks. Chop the leaves roughly.
#Heat a few Tbsp of olive oil in a large pan with a heavy bottom. Sweat the onion, carrot and celery over low heat for at least 15 minutes, adding the garlic half way through
#Add some salt (no too much - can add later), the fennel seed, thyme and a few twists of black pepper. Stir through the tomato puree.
#Add the cooked, dried beans, potato cubes, stock and bayleaf and heat everything for 20-25 minutes ensuring that it always has liquid by topping up with the reserved bean cooking liquor or water.
#Add the cavolo nero and bread cubes and cook for a further 20-25 minutes.
#Remove bay leaf and check seasoning, adding salt and pepper to taste.
#;day 3
#Reheat and serve with a slug of olive oil and black pepper

<small>''Brutto'' Russell Norman</small>