Italian recipes

Ribollita

Course : Italian
Source: Mario Batali
Serves: 4

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Ingredients:

3/4 cup extra-virgin olive oil -- divided

1 medium red onion -- chopped 1/2 inch dice

2 cloves garlic -- peeled, sliced thin

1 medium carrot -- scraped, chopped into 1/4 inch half-moons

2 medium celery ribs -- chopped 1/4 inch pieces

2 medium waxy potatoes -- peeled and cut into 1/2 inch cubes

3 cups white cannellini or brown borlotti beans -- soaked, and cooked perfectly

4 cups reserved bean liquid

1 cup basic tomato sauce see note

1 bunch swiss chard -- chopped 1/2 inch ribbons

1 bunch kale -- chopped 1/2 inch ribbons

1 bunch black cabbage -- (cavolo nero), chopped 1/2 inch ribbons

=== garnish ===

4 slices country bread -- toasted

1/2 cup grated parmigiano

Preparation / Directions:

* 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)

Ribollita

Ingredients:

Preparation / Directions:

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