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La ribollita
by
Frank Fariello
Текущий рейтинг: 5.0
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.%3C/p%3E%3Cp%3EPerhaps%20the%20most%20delicious%20version%20of%20all%20is%20the%20Tuscan%20classic%20called%20la%20ribollita,%20or%20're-boiled'%20because%20it%20is%20made%20ahead,%20layered%20with%20bread%20in%20a%20pot%20(preferably%20made%20of%20terracotta)%20and%20reheated%20before%20serving.%20Like%20any%20minestrone,%20it%20tastes%20so%20much%20better%20the%20day%20after%E2%80%94or%20even%20after%20a%20few%20hours%E2%80%94and%20the%20bread%20gives%20it%20a%20special%20flavor.%3C/p%3E%3Cp%3EIngredients%20(for%204-6%20servings)%3C/p%3E%3Cp%3EFor%20the%20flavor%20base:%3C/p%3E%3Cp%3EFor%20the%20final%20assembly:%3C/p%3E%3Cp%3ESlices%20of%20well-structured%20bread%20(preferably%20saltless%20Tuscan%20bread)%3C/p%3E%3Cp%3ETo%20finish:%3C/p%3E%3Cp%3EBest-quality,%20fruity%20olive%20oil%3C/p%3E%3Cp%3EFreshly%20ground%20black%20pepper%20(optional)%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EMake%20your%20minestrone,%20using%20the%20above%20ingredients,%20following%20the%20master%20recipe.%3C/p%3E%3Cp%3EWhen%20the%20soup%20is%20done,%20place%20some%20slices%20of%20bread%20in%20the%20bottom%20of%20a%20good-sized%20terracotta%20casserole%20or%20soup%20pot%20(if%20you%20don't%20have%20a%20terracotta%20cooking%20vessel,%20the%20enameled%20cast%20iron%20or,%20in%20a%20pinch,%20a%20regular%20soup%20pot%20will%20do).%20Then%20ladle%20over%20a%20good%20portion%20of%20the%20soup.%3C/p%3E%3Cp%3EAdd%20another%20layer%20of%20bread,%20then%20another%20layer%20of%20soup,%20and%20so%20on,%20until%20you%20have%20filled%20the%20pot%20or%20used%20up%20your%20ingredients.%20End%20with%20a%20layer%20of%20soup.%3C/p%3E%3Cp%3ELet%20the%20soup%20rest%20for%20several%20hours%20or%20overnight.%3C/p%3E%3Cp%3EWhen%20you%20are%20read%20to%20eat,%20gently%20re-heat%20the%20soup.%20As%20the%20soup%20heats%20up,%20mix%20it%20up%20with%20a%20wooden%20spoon,%20which%20will%20break%20up%20the%20bread%20and%20mix%20it%20in%20with%20the%20rest%20of%20the%20ingredients.%20The%20result%20will%20be%20very%20thick,%20almost%20more%20a%20stew%20than%20a%20proper%20soup.%3C/p%3E%3Cp%3EServe%20when%20nice%20and%20warm,%20drizzled%20on%20top%20with%20un%20filo%20d'olio%20and,%20if%20you%20like,%20some%20freshly%20ground%20black%20pepper.%3C/p%3E%3Cp%3ENOTES:%20The%20number%20or%20types%20of%20vegetables%20vary%20quite%20a%20bit%20from%20recipe%20to%20recipe,%20but%20the%20two%20essential%20ingredients%E2%80%94typically%20Tuscan%E2%80%94are%20the%20cannellini%20beans%20and%20the%20cavolo%20nero,%20or%20black%20kale,%20also%20marketed%20as%20lucinato%20kale%20or%20Tuscan%20kale.%20I%20have%20even%20seen%20a%20recipe%20that%20called%20it%20'dinosaur'%20kale%E2%80%94not%20sure%20where%20that%20came%20from!%20Once%20impossible%20to%20find,%20I%20am%20happy%20to%20report%20that%20I%20now%20find%20black%20kale%20pretty%20regularly%20at%20my%20local%20supermarket%20here%20in%20the%20US.%20Similar%20in%20flavor%20to%20other%20sorts%20of%20kale,%20it%20has%20long,%20rather%20slender%20dark-green%20(not%20literally%20black!)%20leaves.%3C/p%3E%3Cp%3EBlack%20kale%20is%20much%20more%20tender%20and%20has%20a%20more%20subtle%20taste.%20To%20use%20it%20in%20the%20soup,%20you%20need%20only%20to%20remove%20the%20central%20stem,%20which%20can%20be%20very%20tough,%20then%20roll%20it%20up%20and%20shred%20it%20with%20a%20sharp%20knife.%20Other%20leafy%20greens,%20like%20Savoy%20cabbage%20or%20Swiss%20chard%20(or%20even%20beet%20greens)%20add%20a%20nice%20variety%20but%20can%20be%20omitted%20if%20you%20don't%20have%20them%20on%20hand,%20as%20can%20the%20leek,%20another%20vegetable%20used%20more%20frequently%20in%20Tuscany%20than%20in%20most%20other%20parts%20of%20Italy.%20Another%20typically%20Tuscan%20touch%20is%20the%20use%20of%20red%20onion,%20which%20Tuscans%20seem%20to%20prefer,%20but%20of%20course%20yellow%20or%20white%20onions%20will%20do%20if%20you%20don't%20have%20red%20onions%20on%20hand.%3C/p%3E%3Cp%3EThe%20choice%20of%20bread%20is%20of%20utmost%20importance.%20If%20you%20have%20Tuscan%20bread%20around,%20that%20is,%20of%20course,%20the%20best%20choice.%20Failing%20that,%20any%20well-structured%20bread%20that%20will%20stand%20up%20to%20cooking%20will%20do,%20although%20I%20would%20avoid%20sour-dough%20just%20because%20it%20has%20too%20strong%20a%20taste.%20Above%20all,%20avoid%20sandwich%20breads,%20which%20will%20turn%20to%20mush%20and%20give%20your%20ribollita%20an%20uncharacteristic%20texture.%3C/p%3E%3Cp%3ERibollita%20is%20best%20when%20made%20the%20day%20before,%20but%20you%20can%20make%20it%20in%20the%20morning%20for%20dinner%20or%20even%20an%20hour%20or%20two%20before%E2%80%94although%20the%20longer%20it%20sits,%20the%20better.%20The%20texture%20is%20thick%20and%20hearty%20but%20not%20heavy,%20and%20the%20bread%20gives%20a%20flavor%20that%20is%20really%20something%20very%20special.%3C/p%3E){kind=link}