PREPARATION: 35 minuti
COOKING TIME: 2 ore
We all know ribollita as the comfort food dish par excellence of the Tuscan culinary tradition. The origins of this dish date back to the Middle Ages when the nobles used to eat their dishes in the so-called "canteens". Once lunch was finished, the leftover bread was given to the servants, who, to feed themselves, would combine it with their own vegetables and boil it, obtaining a substantial and tasty soup, a true ancestor of ribollita! Still today this recipe is part of home cooking, known and appreciated in different variations in the same region expressing family traditions or local customs. In this recipe we tell you our little secrets to enjoy this comfort food of the past. Wait for the first cold days and allow yourself the time it takes to make the ribollita, a dish that cannot be hurried that will repay you for the wait!
Dried cannellini beans 2.8 cups (350 g)
Extra virgin olive oil 1 ½ tbsp (20 g)
Garlic 1 clove
Rosemary 1 sprig
Water 8 ½ cups (2 l)
Fine salt to taste
Black pepper to taste
FOR THE SOUP
Verza (savoy cabbage) 2 cups (250 g)
Italian kale (cavolo nero) 2.7 cups (300 g)
Chard 2.7 cups (300 g)
Stale bread 0.45 lb (220 g)
Extra virgin olive oil 25 (25 g)
Peeled tomatoes 1 cup (180 g)
Onions 0.6 cup (80 g)
Carrots 0.6 cup (80 g)
Celery ½ cup (100 g)
Black pepper to taste
Fine salt to taste
Peperoncino to taste - dry
Thyme to taste - fresh
To prepare the ribollita, start by cooking the cannellini beans, first soaking them in a bowl full of water for at least one night, preferably for 24 hours. After this time, heat the olive oil with the garlic clove and rosemary sprig in a large, high-sided pan, then add the beans drained from the soaking water,
cover with water, and cook for 1 hour over medium-low heat with the lid. After add pepper and salt (salt is best added at the end otherwise it would harden the beans if used too early). Remove the rosemary sprig, take a part of the beans and keep them aside because they will have to be added whole at the end.
Blend everything with a hand blender to obtain a broth to cook the soup in. Now prepare the sauté: peel the onion and chop it finely, wash the celery and reduce it to a finely chopped mixture.
Next, peel the carrot and reduce it to small cubes. In a pan heat 1.8 tbsp (25 g) of olive oil and fry the onion, celery, and chopped carrots over a moderate heat. While the sauté lightly fries, peel the potato and dice it.
Add the potato cubes to the sauté and continue cooking. While the potato is cooking, pour the peeled tomatoes into a bowl and crush them with a fork, then add them to the vegetables in the pan.
While continuing the cooking , clean the leafy vegetables: divide the cabbage in half, remove the white core, and then cut it into long thin strips, wash and coarsely cut the chard.
Lastly, wash and cut the Italian kale (cavolo nero) leaves. Add the cabbage, chard and Italian kale to the soup.
Now pour the bean broth you blended, stir, cover with a lid and bring to a boil. When the soup boils, remove the lid and cook for another 45 minutes, stirring occasionally. When the soup is ready, add salt and pepper, add the whole beans you set aside, stir and turn off the heat.
Cut the stale bread into coarse slices, lay a few slices on the bottom of a bowl or soup tureen, cover with a couple of ladles of soup, then lay another layer of bread and add more soup, continue alternating the layers until you finish the ingredients. Allow to cool at room temperature and then place in the refrigerator covered with plastic wrap for at least 2 hours.
After this time has passed, the bread will have absorbed the soup and the ribollita will have a semi-solid appearance. Pour it into a pan, bring it to a boil, and flavor it with chili pepper and thyme leaves. Your ribollita is ready to be enjoyed with a drizzle of oil!
E' ottenuto da una meticolosa selezione di uve di Sangiovese con una piccola quota dì Cabernet Sauvignon coltivate nel territorio di Impruneta ed invecchiato in anfore di terracotta; un omaggio al nostro territorio e alle tradizioni che da sempre ispirano il nostro progetto con la volontà di far rivivere in chiave moderna antiche tecniche di lavorazione già utilizzate al tempo della civiltà etrusca.
NOTE DI DEGUSTAZIONE
Il colore del vino è rosso rubino vivo, l’olfatto complesso è molto variegato con note di frutti rossi maturi impreziosite da sensazioni balsamiche con caratteristiche sfumature minerale-terroso derivante dall'invecchiamento in anfora di terracotta. I tannini sono eleganti, completamente integrati in una struttura ben equilibrata, di medio corpo con finale sapido e saporito.
CANDEGLI OLIO EXTRAVERGINE
CANDEGLI Extra Virgin Olive Oil is the result of a special olive harvest and an exclusive selection of Fattoria Villa l'Olmo The label was made in "Terracotta" to reaffirm Diadema's essential bond with the land and its territory, Impruneta, while the name "Candegli" recalls the exact geographical area of Impruneta where we harvest. The terracotta label is produced by the oldest furnace in Impruneta, the Fornace M.I.T.A.L. The combination of manual harvesting and skilful processing give the final product a strong and intense green colour. The scent is persuasive and penetrating, the taste delicate but decisive, its great balance and its incisiveness on the palate make CANDEGLI Extra Virgin Olive Oil an excellent product. The manual harvest of the olives is carried out according to the state of ripeness from the end of October until the first ten days of November. The olives, on the same day of the harvest, follow the cold pressing process in the mill inside the property.
* fonti: Toscana in Cucina - Paola Baccetti, Laura Giusti, Franco Palandra