How To make Ribollita
5 1/2 c Chicken stock
1/2 c Dry white wine
8 oz Chicken wings
7 tb Olive oil
1 c Chopped leeks
2 c Chopped onions
1 c Chopped carrots
1 c Chopped celery
3/4 c Chopped red bell pepper
3/4 c Chopped green bell pepper
1 Small yellow summer squash,
1 Small zucchini, sliced into
2 c Diced green cabbage
2 c Chopped cooked spinach
1 tb Dried oregano
Salt and freshly ground blac 1 cn (16 oz) plum tomatoes, drain
1 cn (16 oz) dark red kidney bean
7 Very thin slices white bread
2 tb Minced garlic
1/3 c Freshly grated parmesan chee
1. In a large saucepan, combine the stock, wine and chicken wings. Bring
to a boil, reduce the heat and simmer for 25 minutes. Strain the stock, discarding the winds (or reserving them for another use) and set aside. 2. Preheat the oven to 350F.
3. Heat 5 T. of the oil in a large skillet. Add the leeks, onions,
carrots, and celery. Saute until slightly wilted, 10 minutes. Add the red and green peppers and saute another 5 minutes. Then add the yellow squash, zucchini, and cabbage, and cook another 10 minutes. 4. Remove the skillet from the heat. Add the spinach, oregano, salt,
pepper, tomatoes, and kidney beans. 5. Cut the crusts off the bread and lightly toast the slices.
6. Spread half the vegetable mixture in the bottom of a large ovenproof
cassarole. Layer the toast next, and then top with the remaining vegetable mixture. 7. In a small skillet, heat the remaining 2 T. olive oil. Add the garlic
and saute until lightly browned. Spoon the garlic over the vegetables. 8. Add the reserved stock to the cassarole, and sprinkle with the Parmesan
cheese. Bake for 40 minutes. Serve piping hot. Source: "The New Basics Cookbook," Julee Rosso & Sheila Lukins
How To make Ribollita's Videos
Classic Italian Soup (Ribollita) - Day 30
VEGANUARY WEEK 4
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This ribollita is DELICIOUS! If you don't know what it is, it's a Tuscan bread stew that's hearty and healthy.
Ribollita means re-boiled - it's designed to be made in big batches and then re-boiled when you're ready to eat it next!
This works perfectly as a recipe in our meal plan as we make it for dinner then serve for lunch again later in the week and it's still just as tasty. ????
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Gino D'Acampo's Healthy Ribollita Stew | This Morning
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Broadcast on 09/01/2017
If you thought Italian food was all heavy pasta and cream sauces then think again. Gino swears by the Mediterranean diet and he's in the kitchen with the perfect example of it.
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Classic Ribollita - Guiding Stars
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Traditional Tuscan Recipes: Ribollita
Ribollita in Italian means re-boiled or recooked. This very name is the secret to the rich and satisfying consistency of this soup. It’s part of the tradition of cucina povera (simple cooking) in the Tuscan countryside.
Simple recipe - La Ribollita
A fantastic Tuscan recipe that you need to try once in your life! This is and easy way to obtain an amazing result, delicious!! ????
How To Make Ribollita With Claire Saffitz | Dessert Person Dinners
How To Make Ribollita With Claire Saffitz | Dessert Person Dinners
This week we're talking Dessert Person... Dinners. As Claire Saffitz points out, A woman cannot live on dessert alone. Follow along as Claire walks us through How To Make Ribollita using a dutch oven. Let us know in the comments below what kind of dinners you'd like to see in upcoming Dessert Person Dinner episodes.
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#Dinner #ClaireSaffitz #Ribollita
RIBOLLITA
Special Equipment:
Dutch Oven
Ingredients:
Beans:
8 ounces dried white beans, soaked in salted water
1 yellow onion, halved
1 head garlic, halved
2 bay leaves
2 sprigs rosemary
Peppercorns
Salt
Stew:
⅓ cup olive oil
1 medium yellow onion, chopped
1 small fennel
1 small carrot, chopped
1 celery stalk, chopped
4 smashed garlic cloves
Chopped fresh rosemary
Kosher salt and red pepper flakes
½ cup white wine
1 15-ounce can whole peeled tomatoes, crushed
Parm rinds
1 bunch chopped kale
Video Breakdown
0:00 Start
0:01 How To Make Ribollita
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director/Camera: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar