MY FAVOURITE RIBOLLITA (LA MIA RIBOLLITA PREFERITA)
There's often confusion as to what ribollita should actually be like. It's not like minestrone, as it isn't brothy and it has no pasta in it. It's actually more like pappa al pomodoro, as it's thick and based on bread. It's very much Italian 'peasant food' and would have been eaten a lot in the days of no central heating and lots of hard manual labour. I think this recipe embraces the heart and soul of what peasant cooking is all about - cheap, tasty power food.
Provided by Jamie Oliver
Categories Healthy meals Jamie's Italy Vegetables Gorgeous Winter Soups Italian Bread
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Add your fresh or dried and soaked beans to a pan of water with the bay leaf - this will help to flavour the beans and soften their skins. Squash the tomato, peel the potato and add both to the pan. Cook until the beans are tender - taste one to check they're nice and soft. Dried beans can take up to an hour, but check fresh ones after 25 minutes. Drain (reserving about half a glass of the cooking water), and discard the bay leaf, tomato and potato.
- Peel and finely chop your onions, carrots and garlic. Trim and finely chop the celery.
- Heat a saucepan with a splash of olive oil and add the vegetables to the pan with the ground fennel seeds and chilli. Sweat very slowly on a low heat with the lid just ajar for around 15 to 20 minutes until soft, but not brown.
- Add the tomatoes and bring to a gentle simmer for a few minutes.
- Add the cooked and drained beans with a little of the water they were cooked in, and bring back to the boil.
- Finely slice the cavolo nero (stalks and all) and add to the pan - it will look like loads, but don't worry as it will cook down.
- Tear the bread into chunks, then moisten with a little of the cooking water and stir it in too. The soup should be thick but not dry, so add a little more cooking water if you need to loosen it. Continue cooking for about 30 minutes - you want to achieve a silky, thick soup.
- Season the ribollita with sea salt and black pepper, and stir in 4 good lugs of good-quality Tuscan extra virgin olive oil before serving to give it a glossy velvety texture.
- Delicious served on a cold winter's day with lots and lots of Chianti!
Nutrition Facts : Calories 397 calories, Fat 21.8 g fat, SaturatedFat 3.0 g saturated fat, Protein 12.3 g protein, Carbohydrate 40.3 g carbohydrate, Sugar 14.0 g sugar, Sodium 0.95 g salt, Fiber 12.3 g fibre
PAPPA AL POMODORO SOUP
This Italian store-cupboard meal is a wonderful way to make a loaf of stale bread stretch further. It's also brilliantly quick to put together - enjoy!
Provided by Jamie Oliver
Categories Lunch & dinner recipes Tomato Bread Lunch & dinner recipes Store cupboard recipes Cheap & cheerful
Time 21m
Yield 4
Number Of Ingredients 7
Steps:
- Peel and finely slice the garlic, and place in a large pan on a medium heat with 1 tablespoon of olive oil, stirring regularly.
- Pick the baby basil leaves into a bowl of cold water for later, then pick the rest of the leaves into the pan.
- Before the garlic starts to colour, add the tomatoes and 2 tins' worth of water, season with sea salt and black pepper, and bring to the boil, gently mashing the tomatoes.
- Tear in the stale bread, stir, then leave to simmer on a low heat for 5 minutes, or until thick and delicious.
- Finely grate and stir in the Parmesan, then taste and season to perfection.
- Dish up, sprinkle over the reserved baby basil leaves and drizzle each bowlful with 1 tablespoon of good extra virgin olive oil. Heaven.
Nutrition Facts : Calories 464 calories, Fat 27.4 g fat, SaturatedFat 5.4 g saturated fat, Protein 13.3 g protein, Carbohydrate 44 g carbohydrate, Sugar 9.9 g sugar, Sodium 1.3 g salt, Fiber 3.8 g fibre
TUSCAN SOUP
Tuscan soup with spicy sausages, potatoes, and spinach.
Provided by Dianne Brown
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
- Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
- Add spinach. Continue boiling until spinach is lightly cooked.
- Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.
Nutrition Facts : Calories 558.5 calories, Carbohydrate 57.4 g, Cholesterol 56.4 mg, Fat 25.2 g, Fiber 8.4 g, Protein 26.4 g, SaturatedFat 9.1 g, Sodium 1745.3 mg, Sugar 6.3 g
ITALIAN BREAD AND CABBAGE SOUP WITH SAGE BUTTER
This scrumptious, thick bread soup is about playing up the cabbage family - the king of winter veggies. It's layered like lasagna, with grilled bread and cabbage in stock, and as it cooks it plumps up a bit like bread-and-butter pudding. Fontina cheese is available in good supermarkets or cheese shops, but you can substitute good-quality cheddar or Gruyere.
Provided by Jamie Oliver
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat your oven to 350 degrees F.
- Bring the stock to the boil in a large saucepan and add the cabbage, cavolo nero and/or kale. Cook for a few minutes until softened (you may have to do this in 2 batches). Remove the cabbage to a large bowl, leaving the stock in the pan.
- Toast all but 5 of the bread slices on a hot griddle pan or in a toaster, then rub them on 1 side with the garlic halves, and set aside.
- Next, heat a large 4-inch-deep ovenproof casserole-type pan on the stove top, pour in a couple of glugs of olive oil and add your pancetta and anchovies. When the pancetta is golden brown and sizzling, add the rosemary and cooked cabbage and toss to coat the greens in all the lovely flavors. Put the mixture and all the juices back into the large bowl.
- Place 4 of the toasted slices in the casserole-type pan, in 1 layer. Spread over 1/3 of the cabbage leaves, sprinkle over a 1/4 of the grated fontina and Parmesan and add a drizzle of olive oil. Repeat this twice, but don't stress if your pan's only big enough to take layers - that's fine. Just pour in all the juices remaining in the bowl and end with a layer of untoasted bread on top. Push down on the layers with your hands.
- Pour the stock gently over the top until it just comes up to the top layer. Push down again and sprinkle over the remaining fontina and Parmesan. Add a good pinch of salt and pepper and drizzle over some good-quality olive oil. Bake in the preheated oven for around 30 minutes, or until crispy and golden on top.
- When the soup is ready, divide it between your bowls. Melt the butter in a frying pan and quickly fry the sage leaves until they're just crisp and the butter is lightly golden (not burned!). Spoon a bit of the flavored butter and sage leaves over the soup and add another grating of Parmesan. Such a great combo!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
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