In the afternoon the skies darkened, the temperature dropped and the rain set in. It was time to cosy down with a bowl of something hot, healthy and rustic. Sometime ago one of my neighbours made this fabulous dish for me and I have been cooking it ever since for the Grumpy Greek and I. I am a big fan of organic produce, this ensures the vegetables are seasonal allowing the flavours to speak for themselves.
So here goes - this is my version of that wonderful Tuscany dish 'Ribollita'.
For the Ribollita
200 ml olive oil
1 onion, chopped
2 cloves of garlic, roughly chopped
2 sticks celery, roughly chopped
2 large carrots, roughly chopped
2 med courgettes, roughly chopped
1 tin chopped tomatoes
2 tins cannellini beans
1 small packet cherry tomatoes of your choice, I used a mixed pack of red & yellow
1/4 size piece of a celeriac (optional)
1 med fennel bulb, quartered
1 med Cavolo Nero (black cabbage)
1/2 med Savoy cabbage
400 g potatoes, I used Anya potatoes boil first then cut into large chucks
500 ml vegetable stock
1 level desert spoon sugar
salt & pepper to taste
freshly grated pecorino cheese or a mature cheddar will also do the trick
garnish with chopped flat leaf parsley (optional)
1 french stick
1/3 packet of softened butter
dash of olive oil
1 crushed clove of garlic
Mix butter, olive oil & garlic together well with a fork.
Slice the French stick diagonally in approx. 6 cm pieces but leave the loaf intact by not cutting right to the bottom. Wrap loaf in tin foil.
|Dom's rustic bread|