RIBOLLITA
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Pre-heat the broiler.
- Place bread slices on broiler pan or cookie sheet, broil until golden, turning once, about 2 the 3 minutes. Remove bread and rub each slice with garlic. Mince remaining garlic for the soup. Sprinkle each slice of bread with Parmesan, place back under broiler until cheese is bubbly and golden, about 1 to 2 minutes. Set aside.
- To prepare the soup, heat olive oil in a large soup pot over medium high heat. Add onion and cook until tender, stirring often, about 10 minutes. Add carrots, celery, and remaining minced garlic. Cover and cook until carrots are almost tender, about 7 minutes more. Add zucchini, red pepper, and rosemary. Stir and cook until zucchini is tender, about 5 minutes more. Add the escarole, beans, tomatoes, and stock. Cook until escarole is just wilted, about five minutes. Taste and adjust seasonings.
- Place 1 slice of cheese bread in the bottom of each soup bowl and cover with soup. Serve immediately.
RIBOLLITA
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately.
RIBOLLITA
I recommend making ribollita the night before you want to eat it. It's always better the next day - and it's how it got its name...ribollita or "re-boiled." Double the recipe, make a big pot and eat it all week.
Provided by Food Network
Time 10h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse and drain the soaked cannellini beans and set aside.
- In a large pot, heat the olive oil and saute the carrots, celery and onions (the soffrito) until well-cooked but not browned, 8 to 10 minutes. Add the potatoes, cavolo nero and cabbage and saute with the soffrito until the cabbage is wilted, a few minutes. Add the tomatoes, breaking them up with a spoon, and then add the beans. Add enough hot water to cover the ingredients in the pot, and bring to a boil. Reduce the heat and simmer over low heat for 1 1/2 hours. Add the sliced bread to the pot along with 2 more cups of hot water. Continue cooking for another 30 minutes.
- Add salt and pepper to taste. Serve with a drizzle of extra-virgin olive oil for garnish.
- If reheating the next day: Reheat the soup slowly so as not to scorch the bottom of the pot. The soup should be thick. Bring to a simmer and adjust the seasoning to taste. Add a little more water if needed. Serve drizzled with extra-virgin olive oil.
CRISPY RIBOLLITA
Provided by Food Network
Categories side-dish
Time 4h25m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Pour the olive oil in a Dutch oven over medium heat and allow it to heat up just a bit. Add the butternut squash, carrots, celery and onions and sprinkle lightly with salt and pepper. Saute until they develop some color and cook down a bit, about 10 minutes. Add the garlic and cook for 1 minute. Add the beans, tomatoes, Parmigiano rind and 3 cups of the stock. Bring to a boil, reduce to a simmer and cook for 15 minutes. Remove the Parmigiano rind. Add the cabbage and kale and simmer for an additional 20 minutes. Check the soup for seasoning and adjust to taste. Add the bread and press it into the broth to absorb. Simmer for 5 more minutes. If the bread still seems dry, add the remaining cup stock (it should have the look of bread pudding).
- Cool the ribollita to room temperature before placing it in a large bowl. Cover and refrigerate for a few hours.
- Preheat the oven to 200 degrees F. Add 2 tablespoons light oil to the bottom of a 10-inch nonstick skillet and preheat it over medium-high heat until hot. Using two spoons, spoon 1 1/2 to 2 cups ribollita into the skillet to cover the bottom. Flatten it a bit and let it cook until both sides are deeply golden brown and crispy, 4 to 5 minutes on each side. (Don't worry if the ribollita breaks as you are flipping it with your spatula; just continue to cook until browned on both sides.) Transfer to a baking sheet and keep warm in the oven while you cook the remaining ribollita in the same manner.
- For serving: Add the crispy ribollita to a platter. Top with the burrata, freshly grated Parmigiano-Reggiano and freshly ground black pepper. Cut into wedges and serve the prosciutto alongside.
TUSCAN-STYLE RIBOLLITA
Save up stale bread and transform it into this thick, chunky, delicious stew, which is low in fat and calories, and showcases tomatoes, beans and cavolo nero.
Provided by Esther Clark
Categories Dinner, Supper
Time 40m
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan or flameproof casserole over a medium heat and fry the onion, celery and carrot with a pinch of salt for 15 mins until soft. Add the garlic and chilli flakes, and cook for 1 min.
- Stir in the rosemary sprig, tomatoes, stock, beans and parmesan rind, if using, and bring to a simmer. Add the cavolo and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated cheese.
Nutrition Facts : Calories 196 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
RIBOLLITA
Even vegetable stews can have more vegetables. This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes. It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast. The whole dish bakes in the oven for a few minutes to brown the toast with a little Parmesan.
Provided by Mark Bittman
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put 2 tablespoons of the oil in a large pot over medium heat. When it's hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
- Heat the oven to 500 degrees. Drain the beans; if they're canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
- Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
- Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 17 grams, Carbohydrate 62 grams, Fat 24 grams, Fiber 17 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 1639 milligrams, Sugar 10 grams
RIBOLLITA
Ribollita, also known as bread soup, is a hearty and flavorful Italian dish that uses up stale bread. If you'd like the bread to have more texture, toast it before stirring it into the soup. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h
Yield 8 cups.
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat olive oil over medium heat. Add carrots, onion and celery; cook until crisp-tender, 5-7 minutes. Stir in garlic; cook 1 minute longer. Add next 7 ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes. , Stir in bread; cook and stir until bread is softened. Serve with Parmesan cheese.
Nutrition Facts : Calories 206 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 806mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 5g fiber), Protein 9g protein.
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