Il Gusto d’Italia

AT QueensLander Tours, our travel experience focuses on discovering local traditions and regional cuisine paired with the perfect wine and an insight into the authentic Italian way of life. Part of the fun of eating in Italy is discovering dishes that are la specialità della casa. Buon appetito!

Tuscan cuisine is famous for giving new life to leftovers. Ribollita actually means ‘re-boiled’ in Italian.  It’s an industrious way to use yesterday’s minestrone soup. Slow cooking is the secret.

At our favorite restaurant in Cortona, we can count on Paula and Franco to serve traditional Tuscan dishes with enthusiasm and flair. After a long day of enjoying the Tuscan countryside, her steaming bowls of Ribollita are the perfect Primi.

RIBOLLITA

INGREDIENTS:
2 cups white beans
4 tablespoons olive oil
4 ounces pancetta, chopped
1 red onion, chopped
4 carrots, sliced into half-inch rounds
3 stalks celery, chopped
1 leek, white part only, chopped
1 garlic clove, chopped
1/2 tsp. dried hot chili pepper
2 peeled plum tomatoes, ripe or canned
1/4 head cabbage, shredded and chopped.
1 small bunch spinach, shredded and chopped
4 zucchini, sliced into half-inch rounds
1/2 tsp each dried rosemary and oregano, 1 bay leaf
3 cups chicken stock
1 (3-inch) piece Parmesan rind. This adds a nice,
salty flavor to any soup or sauce; rinds can be kept
in the freezer until you need them, no need to thaw,
just drop it in.
1 pound stale Italian bread, sliced
extra virgin olive oil

SOAK the beans in plenty of water for 8 hours. Drain and rinse.

In a large casserole or cast iron or cast aluminum pot, with a cover and a thick bottom, heat the olive on medium heat. Saute the pancetta for just a minute then add the chopped onion, carrot, celery, leek, garlic and chili pepper, stirring often until the onion has turned translucent in color.

ADD the tomatoes, cabbage, spinach, zucchini, rosemary, oregano, bay leaf and beans, a dash of olive oil, and stir well to mix the ingredients.

ADD the chicken stock to cover the ingredients by about 1/4 inch. Add the Parmesan rind.

BRING to a very slow simmer and cook, covered, for about 1 1/2 hours or until the beans start to soften. Add stock as necessary to keep the ingredients just covered. (for a ‘soupier’ soup, keep the liquid level a bit higher). Longer cooking softens the ingredients and intensifies the taste. Salt and pepper to taste. Cover, cool and refrigerate the soup overnight.

The next day, layer the soup in a deep baking dish with small chunks of the stale bread and bake until bubbling. Serve in crocks and drizzle with extra-virgin olive oil and a bit of Parmesan cheese.