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
RIBOLLITA SOUP - Original Tuscan Recipe
Ribollita soup is a traditional stew from Tuscany. Also known as “bread soup” is a peasant potage prepared with vegetables, stale bread and beans. “Ribollita” literally means “boiled twice” and this dish is traditionally made with leftovers and what seasonal products. All genuine flavours of the past for a tasy meal!
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★ INGREDIENTS (6 servings)
BEANS
Dried white beans (cannellini) 350 g
Extra-virgin olive oil 20 g
Garlic 1 clove
Rosemary 1 sprig
Water 2 l
Fine salt to taste
Black pepper to taste
SOUP
Savoy cabbage 250 g
Black cabbage (Tuscan cabbage) 300 g
Chard 300 g
Stale bread 220 g
Extra-virgin olive oil 25 g
Peeled tomatoes 180 g
Potato 1
Onion 80 g
Carrot 80 g
Celery 100 g
Black pepper to taste
Fine salt to taste
Dried chili pepper to taste
Thyme to taste
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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
How to Make Ribollita Soup from Tuscany | Pasta Grannies
Ribollita is a soup made with bread, black kale (cavolo nero) and savoy cabbage (verza in Italian) and beans. Carla shows us the traditional way to make this popular dish from Tuscany.
See you next Thursday for another scrummy helping of Pasta Grannies!
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Ribollita Recipe | Freja
This classic Tuscan white bean soup allows the ingredients to really shine and you’ll definitely notice the difference using a great quality vegetable broth like Freja here! ???? #shorts #youtubeshorts
Ribollita Bread Soup
Today I would like to share with you my Ribollita Bread Soup recipe.
Written Recipe:
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RIBOLLITA RECIPE - Italian Chef Deborah Dal Fovo Tuscan Bread and Vegetable Soup - La Ribollita
Italian Chef Deborah Dal Fovo shows how to make the authentic Tuscan bread and vegetable soup Ribollita on The View From the Bay.
(Courtesy KGO-TV)
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