the garden . The garden. It is the basis for good Italian food.
Travelers returning from Italy often comment on how much better the food tastes in Italy. Tasty varieties of fruits and vegetables are a big part of the taste gap. Produce that is grown close to where it is cooked and savored simply tastes better.
We may not all be able to live and eat in Italy, but we can cook and eat closer to the Italian ideal by buying ingredients at local farmers’ markets or supermarkets that offer regional products. With more and more Americans wanting to eat healthy Mediterranean-style, farmers grow Tuscan black kale, Florence fennel, radicchio and much, much more.
What to do with all those wonderful vegetables in your pantry? Follow the Tuscan example. Ribollita is a classic Tuscan dish. It means reboiled, which doesn’t sound appetizing in English, but the taste is pure comfort. The dish started out as a clever way to make a new dish out of dry bread and leftover minestrone. Don’t be scared off by the ingredient list; the soup comes together fast and simmers on its own. You’ll want to make the soup several days in advance so the flavors meld. The final step is to bake the soup and bread in a lasagna pan to create a satisfying casserole.
The Ribollita
Serves from 6 to 8
extra virgin olive oil
2 ounces pancetta or bacon, finely chopped (see note)
1 red onion, minced
2 ribs celery, chopped
1 carrot, chopped
3 large garlic cloves, minced
2 dried bay leaves
1 tablespoon dried thyme leaves
1 fresh or dried hot red chili
2 cans (15 1/2 ounces each) cannellini beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, with juice
2 cans (14 1/2 ounces each) chicken broth
2 cups of water
8 ounces Tuscan black cabbage or kale, sliced
salt and ground black pepper
1 loaf (about 12 ounces) rustic bread, cut into 1/2-inch-thick slices, dried for 24 hours or toasted
1 cup (4 ounces) grated Parmesan cheese
Cook 2 tablespoons oil and pancetta or bacon in a large pot over medium-low heat, stirring occasionally, for 10 minutes or until pancetta is crisp. Add the onion, celery, carrot, garlic, bay leaves, thyme, and chili. Cover and cook, stirring occasionally, over medium heat for 10 minutes. Add the beans and stir to combine with the vegetables. Add the tomatoes with the juice, broth and water. Bring to a boil. Reduce heat to a minimum. Partially cover and simmer 45 minutes or until carrots are soft.
Add Tuscan black cabbage or kale. Season with salt and pepper to taste. Partially cover and simmer for 15 minutes. Cool completely, then refrigerate for up to 3 days.
To serve: Reheat soup over medium heat. Remove and discard bay leaves and chili.
Preheat oven to 350°F. Coat a 5-quart lasagna baking dish with nonstick spray. Pour half of the soup into the plate. Cover with a layer of bread slices. Ladle in the remaining soup. Using a knife or fork, cut the bread slices so the soup can soak them.
Bake for 30 minutes or until mixture is bubbly and bread begins to rise as if breathing. Sprinkle the Parmesan cheese. Grill, 6 inches from heat source, for about 5 minutes or until tops are sizzling. Remove and let rest for 10 minutes before spooning into pasta dishes.
Serve with a mixed greens salad, followed by a winter fruit salad of diced apples, pears, kiwi and oranges tossed with a little lemon juice and sugar.
Note: Pancetta is a cured and seasoned pork belly similar to bacon but not smoked, sold in supermarkets and Italian specialty stores.