Can you make authentic ribollita with ingredients found in US? Recipe?
Nov 3rd, 2005, 10:05 AM
#1
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Can you make authentic ribollita with ingredients found in US? Recipe?
The weather's turning colder here (CT), and so my thoughts naturally turn to home-made soup... Ever since our last trip to Italy, I've tried to make ribollita, but it just doesn't come up to my taste memories (which may of course be a memory error! ;-))
I've been inspired by maitaitom's tales of his adventures to try again. (And don't want to hijack that great thread.) Has anyone had success with a good ribollita? Original recipes use cavolo nero which I can't find locally -- I have used Savoy cabbage as an alternative, and Betsy suggested kale. Is Tuscan bread (ie unsalted) also key?
I know there are some great Fodorite cooks out there -- can you help?
(And Tom, don't forget to post Tracy's promised recipes. We need more culinary inspiration!)
I've been inspired by maitaitom's tales of his adventures to try again. (And don't want to hijack that great thread.) Has anyone had success with a good ribollita? Original recipes use cavolo nero which I can't find locally -- I have used Savoy cabbage as an alternative, and Betsy suggested kale. Is Tuscan bread (ie unsalted) also key?
I know there are some great Fodorite cooks out there -- can you help?
(And Tom, don't forget to post Tracy's promised recipes. We need more culinary inspiration!)
Nov 3rd, 2005, 10:34 AM
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The best supermarket in the UK is without doubt Waitrose.
One of their recipe cards from October has this recipe for Ribollita:
3 cloves garlic, crushed
1 onion, finely chopped
4 small carrots, finely sliced
2x410g cans Cannellini Beans, rinsed and drained
500ml vegetable stock
200g Savoy cabbage, quartered, cored and shredded
200g Smoked back bacon
25g pack fresh basil, torn
1/2 tbsp olive oil
Preheat grill to high and cook bacon for 4-5 minutes until crisp.
In a large lidded pan gently heat the oil and add the garlic and onion and carrots. Cover and cook for 5 minutes until starting to soften, stirring occasionally.
Remove the lid and add the beans, stock and 100ml boiling water. Bring to a simmer, stirring occasionally. Add the cabbage and cook for a further 5 minutes until the cabbage is tender.
Tear bacon into pieces and stir into the soup.
Spoon into individual bowls, scatter with the basil and serve with a good grind of black pepper, and breadsticks ot warm ciabatta bread.
They suggest you make it a day ahead to get the best flavour.
It isnot authentic, but if you are not making it in Italy surely it could not be authentic anyway? Maybe this is a good version to be made with local ingredients...
Good luck, and let us know your results!
One of their recipe cards from October has this recipe for Ribollita:
3 cloves garlic, crushed
1 onion, finely chopped
4 small carrots, finely sliced
2x410g cans Cannellini Beans, rinsed and drained
500ml vegetable stock
200g Savoy cabbage, quartered, cored and shredded
200g Smoked back bacon
25g pack fresh basil, torn
1/2 tbsp olive oil
Preheat grill to high and cook bacon for 4-5 minutes until crisp.
In a large lidded pan gently heat the oil and add the garlic and onion and carrots. Cover and cook for 5 minutes until starting to soften, stirring occasionally.
Remove the lid and add the beans, stock and 100ml boiling water. Bring to a simmer, stirring occasionally. Add the cabbage and cook for a further 5 minutes until the cabbage is tender.
Tear bacon into pieces and stir into the soup.
Spoon into individual bowls, scatter with the basil and serve with a good grind of black pepper, and breadsticks ot warm ciabatta bread.
They suggest you make it a day ahead to get the best flavour.
It isnot authentic, but if you are not making it in Italy surely it could not be authentic anyway? Maybe this is a good version to be made with local ingredients...
Good luck, and let us know your results!
Nov 3rd, 2005, 11:14 AM
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Thanks Julia -- and you're right, a US version could only be, um, semi-authentic at best! I suspect that, as with all regional specialties, every Tuscan family has a nonna-approved recipe. I just want to get as close as I can.
We love Waitrose, and shop there often when we're visting family near Dorchester. One challenge for US cooks is translating the metric measurements to dear old lbs and oz -- time to get out the calculator?
The ribollita I remember put day-old Tuscan bread into the bowl and poured the hot soup over, so that the soup had a more substantial bite to it... a bit like dunking!
We love Waitrose, and shop there often when we're visting family near Dorchester. One challenge for US cooks is translating the metric measurements to dear old lbs and oz -- time to get out the calculator?
The ribollita I remember put day-old Tuscan bread into the bowl and poured the hot soup over, so that the soup had a more substantial bite to it... a bit like dunking!
Nov 3rd, 2005, 11:38 AM
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Cavolo nero is Tuscan kale; also called dinosaur kale in the US. In NYC it is easily found in farmer's markets and many supermarkets. You could ask your supermarket manager to get it for you. It in in season now. I am sure you could use savoy cabbage or kale as Julia wrote. One of my recipes uses both Tuscan kale and white cabbage.
Nov 3rd, 2005, 11:39 AM
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Hi SB,
Here's a recipe that has worked well for us but it's time consuming:
Day 1: Make minestrone
Day 2: Leftover soup is layered w/thin slices of bread and topped w/red onions and baked
Day 3: Remaining soup is reboiled (ribolita)
If you can't find cavolo nero, you can substitute a combination of Kale and Savoy cabbage. Also, in addition to the bread being a key ingredient, I think it's important to drizzle the soup w/the best extra virgin olive oil you have.
http://www.divinacucina.com/code/ribollita.html
My husband and MIL <u>love</u> ribolita but I'd much rather have Pappa al Pomodoro:
http://www.divinacucina.com/code/pappaal.html
BTW: Where are you in CT? I'm in Fairfield.
Here's a recipe that has worked well for us but it's time consuming:
Day 1: Make minestrone
Day 2: Leftover soup is layered w/thin slices of bread and topped w/red onions and baked
Day 3: Remaining soup is reboiled (ribolita)
If you can't find cavolo nero, you can substitute a combination of Kale and Savoy cabbage. Also, in addition to the bread being a key ingredient, I think it's important to drizzle the soup w/the best extra virgin olive oil you have.
http://www.divinacucina.com/code/ribollita.html
My husband and MIL <u>love</u> ribolita but I'd much rather have Pappa al Pomodoro:
http://www.divinacucina.com/code/pappaal.html
BTW: Where are you in CT? I'm in Fairfield.
Nov 3rd, 2005, 11:45 AM
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I do make this but without a reciepe. The one above sounds like a good place to start, but here are a few suggestions.
1.I use either pancetta, prosciutto, or a ham hock in the soup pot.
2.You need to stir fry the olive oil, garlic, onions and celery with the above to make a "buttuto" which will flavor the broth better.I like beef broth.
3.The reciepe needs more veggies: tomatoes either canned or fresh, zucchni, mushrooms. You are just making a minestrone and there are so many versions depending on the season.
4. You need a good french bread, stale is the key, but you can always toast it a bit, rub a raw clove of garlic all over it, this then goes on the bottom of the bowl and the soup on top,which I always top with grated cheese.
5. I like my ribollita pured about half way. I just put the blender in the pot till it is the consistency that I like. The soup shouldn't be brothy like a veggie soup, but more substantial which the blender creates without having to add anything else.
6.Make the soup, but let it rest in the fridge for a day or two, then reheat and serve as above...it should be close.
1.I use either pancetta, prosciutto, or a ham hock in the soup pot.
2.You need to stir fry the olive oil, garlic, onions and celery with the above to make a "buttuto" which will flavor the broth better.I like beef broth.
3.The reciepe needs more veggies: tomatoes either canned or fresh, zucchni, mushrooms. You are just making a minestrone and there are so many versions depending on the season.
4. You need a good french bread, stale is the key, but you can always toast it a bit, rub a raw clove of garlic all over it, this then goes on the bottom of the bowl and the soup on top,which I always top with grated cheese.
5. I like my ribollita pured about half way. I just put the blender in the pot till it is the consistency that I like. The soup shouldn't be brothy like a veggie soup, but more substantial which the blender creates without having to add anything else.
6.Make the soup, but let it rest in the fridge for a day or two, then reheat and serve as above...it should be close.
Nov 3rd, 2005, 11:57 AM
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Wow, this is great -- thanks for the speedy replies. I see some fun weekend cooking ahead (and DH will be happy!)
And for sure, one of the appeals is as a vehicle for a drizzle of nice fruity extra virgin...
(mvor, we live in Simsbury, north central CT.)
And for sure, one of the appeals is as a vehicle for a drizzle of nice fruity extra virgin...
(mvor, we live in Simsbury, north central CT.)
Nov 3rd, 2005, 12:17 PM
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Would have to disagree about Waitrose. We northerners swear by Booths. They even do real cavolo nero! The ribollita seems to vary. They had a version on TV just now that used pigs head and seemed very similar to the french 'pot au feu'.(The lady presenter didn't like the pigs ear, wonder why) I suspect that boiled meat+boiled vegetables+ italian seasonings= some variant on ribollita.
Nov 3rd, 2005, 12:52 PM
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Graham -- so the old north vs south wars are still on? ;-) I think I'll skip the pig's head variant, thanks -- don't want my vegetarian daughter to have a fit!
I did a Google search and found still more variations, including the Waitrose recipe. (And helpfully, they add a printable conversion file for metric/US measures, including oven temps. I'll be saving that one in my file.)
I think ribollita must be a traditional generic recipe that every family's nonna adapts to make her own. The one we loved was mainly cabbage and cannelini with bread, a little pancetta, onion, garlic, carrot -- very well seasoned and savory. Actually, I think the nearest US equivalent might be the yummy cabbage soup I used to get from the kosher deli near my office!
I did a Google search and found still more variations, including the Waitrose recipe. (And helpfully, they add a printable conversion file for metric/US measures, including oven temps. I'll be saving that one in my file.)
I think ribollita must be a traditional generic recipe that every family's nonna adapts to make her own. The one we loved was mainly cabbage and cannelini with bread, a little pancetta, onion, garlic, carrot -- very well seasoned and savory. Actually, I think the nearest US equivalent might be the yummy cabbage soup I used to get from the kosher deli near my office!
Nov 3rd, 2005, 04:11 PM
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A friend of mine brought this recipe to my attention. I have made it a couple of times and it is wonderful. It is actually out of Francis Mayes book, Uner the Tuscan Sun.
Prepare a pound of white beans by washing them well. Cover with warm water in a stock pot and bring them to a boil. Take them off the heat and let them sit in the water for a couple of hours. Add more water to cover , add seasonings, and simmer until barely done. They should be watched because they tend to become mushy soon after they're done. Clean and cut into medium dice: 2 onions, 6 carrots, 4 ribs of celery, a bunch of curly cabbage or chard, 4 or 5 cloves of garlic, and 5 large tomatoes ( or a box of chopped tomatoes in water). Mince a bunch of parsley. Saute' the onions and carrots in olive oil. After a few minutes, add the celery, then the chard and the garlic, adding more oil as needed, Cook 10 minutes, then add the tomatoes, a heel of parmigiano, and the beans. Add enough stock (vegetable, chicken, or meat) to cover. Bring to a boil, then simmer 1 hour to blend flavors. Add the cubes of bread. Allow to rest for several hours. Add the parsley, reheat, and serve with grated parmigiano on top and olive oil to pass around the table. Leftover pasta, green beans, peas, pancetta, and potatoes, all can be added to the pot the next day. At least 15 servings, depending on the amount of stock used.
Prepare a pound of white beans by washing them well. Cover with warm water in a stock pot and bring them to a boil. Take them off the heat and let them sit in the water for a couple of hours. Add more water to cover , add seasonings, and simmer until barely done. They should be watched because they tend to become mushy soon after they're done. Clean and cut into medium dice: 2 onions, 6 carrots, 4 ribs of celery, a bunch of curly cabbage or chard, 4 or 5 cloves of garlic, and 5 large tomatoes ( or a box of chopped tomatoes in water). Mince a bunch of parsley. Saute' the onions and carrots in olive oil. After a few minutes, add the celery, then the chard and the garlic, adding more oil as needed, Cook 10 minutes, then add the tomatoes, a heel of parmigiano, and the beans. Add enough stock (vegetable, chicken, or meat) to cover. Bring to a boil, then simmer 1 hour to blend flavors. Add the cubes of bread. Allow to rest for several hours. Add the parsley, reheat, and serve with grated parmigiano on top and olive oil to pass around the table. Leftover pasta, green beans, peas, pancetta, and potatoes, all can be added to the pot the next day. At least 15 servings, depending on the amount of stock used.
Nov 6th, 2005, 02:24 AM
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Since you all are talking food - we went to Tuscany and had the most wonderful cheesecake - not like N.Y or Chiciago cheesecake, that we eat here (and don't like). Anyway. have serched all kinds of ways for a recipe. Does anybody know what I'm talking about and have a recipe ?
Nov 6th, 2005, 03:53 AM
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re the use of Bread for Ribollita:
I love Ribollita and it's one of my favorites too.
IMHO, the use of Tuscan Bread is very important.
A friend from Florence who has a restaurant here gave me a rough guideline for making it, and the first thing he mentioned was to get a good loaf of Tuscan Bread and to let it sit for a day or so, in other words, the bread must be sried put somewhat, for a good Ribollita. He doesn't cube the bread, but tears it into larger chunks, hopefully with a bit of crust. You add the pieces of Tuscan Bread to the stew/soup mixture and shaved Parmasean on top just before puting the mix into the oven for it's final cooking. The idea is that the bread gives texture to the Ribollita because the crust remains slightly crunchy, and the inside softens. I made a big pot it before and added the Bread and Parmesean-oven step to just the amount I was serving that meal.
Hope your Ribollita turned out well!
I love Ribollita and it's one of my favorites too.
IMHO, the use of Tuscan Bread is very important.
A friend from Florence who has a restaurant here gave me a rough guideline for making it, and the first thing he mentioned was to get a good loaf of Tuscan Bread and to let it sit for a day or so, in other words, the bread must be sried put somewhat, for a good Ribollita. He doesn't cube the bread, but tears it into larger chunks, hopefully with a bit of crust. You add the pieces of Tuscan Bread to the stew/soup mixture and shaved Parmasean on top just before puting the mix into the oven for it's final cooking. The idea is that the bread gives texture to the Ribollita because the crust remains slightly crunchy, and the inside softens. I made a big pot it before and added the Bread and Parmesean-oven step to just the amount I was serving that meal.
Hope your Ribollita turned out well!
Nov 6th, 2005, 04:28 AM
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Black kale or black cabbage, which looks just like the cavolo nero I saw in Tuscany, is available in several stores where I live in NJ. If you don't see it in your supermarkets, check your organic foods stores that have a good produce section and also local farmers markets and farm stands.
Ribollita and minestrone do not have to be made with specific recipes. I don't think recipes or cooking style are what give Tuscan cooking its special character. i think it's the outstanding quality of the ingredients. So you can make something in the same spirit by using the best quality similar foods that are at their best in your local area at a particular time of year.
Ribollita and minestrone do not have to be made with specific recipes. I don't think recipes or cooking style are what give Tuscan cooking its special character. i think it's the outstanding quality of the ingredients. So you can make something in the same spirit by using the best quality similar foods that are at their best in your local area at a particular time of year.
Nov 7th, 2005, 08:45 AM
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topping to remind myself to copy the ribollita recipe I received from my cooking class at the Fagiolari last month!
We did not make it that night, but have the recipe in the cookbook we were given!
Great thred SB!
We did not make it that night, but have the recipe in the cookbook we were given!
Great thred SB!
Nov 9th, 2005, 06:06 AM
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Hi SB (and everyone else)!
Just back from Chianti last month, and sampled ribollita along the way!
While there, I picked up a "kit" of pre-packaged mix as well, intending to give it to a friend as a gift. Now I've decided to have a "Tuscan Dinner Night" incorporating that and a limoncello tasting!
I don't know if this will be of any help, but just for general interest, here are the ingredients:
"Fagolini, cannellini, great northern, borlotti, occhio nero, carota, pomodoro, srdano, porro, cipolla, Prezzemolom patata, cavolo".
Instructions:
"Mettere in ammollo per circa 6 ore. Cuocere in aqua salata ( 1 litro ogni tre persone). Portare a cottura aggiungendo un soffritto di cipolla pomodoro e pancetta. Dopo circa 50 minuti (25/30 in pentola a pressione) servire con pane tomato, formaggio grattugiato e olio extra vergine di oliva. Buon appetito".
And no, I don't speak Italian fluently, but I figure I can wing it! What I get from the description is that I should take 1 liter of water for serving 3 people, make a soffrito of cippolini onions, pancetta (or the like), and tomatoes, cook that for 50 minutes and mix with tomatoes, bread, serve w/cheese and extra virgin olive oil!
If anyone can provide a more detailed account, please do!
Regards,
Melodie
Just back from Chianti last month, and sampled ribollita along the way!
While there, I picked up a "kit" of pre-packaged mix as well, intending to give it to a friend as a gift. Now I've decided to have a "Tuscan Dinner Night" incorporating that and a limoncello tasting!
I don't know if this will be of any help, but just for general interest, here are the ingredients:
"Fagolini, cannellini, great northern, borlotti, occhio nero, carota, pomodoro, srdano, porro, cipolla, Prezzemolom patata, cavolo".
Instructions:
"Mettere in ammollo per circa 6 ore. Cuocere in aqua salata ( 1 litro ogni tre persone). Portare a cottura aggiungendo un soffritto di cipolla pomodoro e pancetta. Dopo circa 50 minuti (25/30 in pentola a pressione) servire con pane tomato, formaggio grattugiato e olio extra vergine di oliva. Buon appetito".
And no, I don't speak Italian fluently, but I figure I can wing it!
What I get from the description is that I should take 1 liter of water for serving 3 people, make a soffrito of cippolini onions, pancetta (or the like), and tomatoes, cook that for 50 minutes and mix with tomatoes, bread, serve w/cheese and extra virgin olive oil!If anyone can provide a more detailed account, please do!
Regards,
Melodie
Nov 9th, 2005, 08:45 AM
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You have the gist of it, but you missed the first sentence of the instructions, which says to soak the beans for around six hours. Also, the cooking water should be salted. Finally, you don't need to use cipollini onions - the instructions just say "cipolla," which is simply "onion."
I'm not sure what "pane tomato" is. "Tomato bread"? But "tomato" isn't the Italian word for tomato.
I'm not sure what "pane tomato" is. "Tomato bread"? But "tomato" isn't the Italian word for tomato.
Nov 9th, 2005, 08:56 AM
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Yikes not sure why you would want to.. Its just a variation of vegitable soup with bread stewed in. Pour in a tone of salt and Wala or pronto you have Ribollita!Rachel Ray did a show with it. She hardly took a bite and then declared it indescribable LOL. this spoke volumes to me on how much she enjoyed it. Receipes all over the internet if you are curious.
Just my opinion good luck if you are interested
Just my opinion good luck if you are interested
