#Sunday Lunch Tuscan Slow Thick Soup: Ribollita makes lunch wonderful

With this barren and cold weather, we treat ourselves to a great specialty of Italian cuisine, which was once actually the food of the oppressed. We have to admit to our neighbors that they have made global culinary hits out of many former pauper dishes. Because when they really get to know something, Italians get to know good food. You may not have heard of ribollito, a dense, vegetable-heavy peasant soup with the spoon literally standing upright. We prepare it from winter vegetables or use what is in the fridge for this. Even stale bread, a hard cheese crust, even a piece of dried meat will not be superfluous. The original ribollita, as prepared for you in Tuscany, is prepared three days before we can offer it, as warming up is very important. That’s what her name means. Ribollita – hot plate.

Its origin is interesting. During the Middle Ages, the Italian aristocracy was known for its large offerings, and roasted meat was served to them by servants on large slices of bread rather than plates. When the joy was over and it was time to clean up, the servants brought this bread soaked in gravy into the kitchen and used it as a snack. They cooked vegetable minestrone and enriched it with moist bread slices full of delicious toasty aroma.

When you start fishing with this recipe, it’s good to know a few tricks. It will not be a mistake to imitate medieval vassals and drink slices of bread with gravy. This should of course be thought of a day in advance and if we are preparing a roast on Saturday for example, Sunday is an ideal day for Ribollito as we can help the baker with the bread we need for Ribollito. If you are unlucky with the roast, you can bake the bread and sprinkle with garlic before use. There are many other things that can be used in this soup such as sliced ​​leftover roast or shredded beef from the soup, chopped prosciutto… Tuscan kale or black cabbage is essential for the dish’s original flavor, but Ribollita Prima will also complement kale or kale Kale! If we have the time and inclination, we can put the soup and the bread in layers in a clay pot, pour olive oil over it, cover it and put it in the hot oven for twenty minutes. When such a heated dish is sprinkled with grated Parmesan cheese and drizzled with lemon juice, we can’t be left out. The dish is actually easy to prepare, but takes a little more time. Time is a key ingredient in many of the best recipes, especially Italian ones. In the traditional kitchens there, something is constantly bubbling, rising or resting, preparing for the “big table”. Ribollito, once a lean dish, can now be served as a great specialty, accompanied of course by excellent wine. The time is perfect!

RIBOLLITA – THE THICKEST VEGETABLE SOUP


INGREDIENTS FOR 4 PERSONS

250 g dried white beans,

1 dl olive oil,

1 medium onion,

1 large carrot,

1 stalk green,

5 garlic cloves,

1 potato,

500 g black cabbage,

100 g Swiss chard,

1 tablespoon tomato puree,

250 g brown bread,

sea ​​salt, freshly ground pepper, thyme,

Parmesan.


PREPARATION


1 Soak and cook the beans overnight, drain and reserve the water. If we can’t, we’ll use canned beans, but the result will be noticeably worse.


2 Peel and chop the carrot, celery, onion and garlic. Peel and dice the potatoes, wash the remaining vegetables and cut into centimeter-sized slices or cubes.


3 In a large, wide saucepan, sauté the onion, carrot, celery, and garlic together in oil. Add sliced ​​leftover meat if desired. Add thyme, salt, add remaining vegetables and tomatoes. Drizzle with bean water and simmer for an hour.


4 Finally, add the drained cooked beans and the bread, which is cut into inch-thick slices along with the crust. If it’s too thick, add some boiling water. Not even a big splash of white wine hurts. Stir and cook for another five minutes, then set aside. The soup could be served right away, but if you want real ribollito, let it sit in the cold for at least a couple of hours, preferably overnight.


5 Then heat and simmer very slowly for a few minutes. Season with pepper and serve with a few drizzles of the highest quality olive oil. Sprinkle with freshly grated parmesan if you like, sprinkle with extra virgin olive oil and sprinkle with chopped parsley.


Preparation and cooking time: more than 2 hours + 2 nights


CHICKEN HAIR WITH BEER


We need it

1 kg chicken pieces,

1 teaspoon thyme,

1 teaspoon oregano,

Sea-salt,

freshly ground pepper,

60 grams of butter,

½ lemon (juice),

0.5 l selected beer

(may be dark),

1 bunch of fresh parsley.


preparation

Mix salt, pepper, spices and lemon juice in a bowl. The meat is thoroughly washed, dried with a paper napkin and sprinkled with a juicy mixture of spices. Cover and refrigerate for at least half an hour, preferably overnight. Place a large skillet on the stove and melt the butter. When nicely foamed, place the marinated drumsticks into the shrimp and cook for 5-6 minutes on each side. When nicely browned, slowly pour the beer into the pan, cover and simmer over medium heat for about 45 minutes to evaporate most of the beer and leave a thick sauce. Serve with parsley and selected side dishes.


FRIED APPLE RINGS


We need it

1 kg of apples,

1 lemon (juice),

110 grams of flour,

1 pinch sea salt,

1 teaspoon baking powder,

50 grams of powdered sugar

1 pinch nutmeg,

1 teaspoon ground cinnamon,

1.5 dl cider (wine),

2 tablespoons melted butter

1 egg,

frying oil.


preparation

Sift the flour into a bowl and mix with the baking powder, powdered sugar, salt, nutmeg and cinnamon. Add the cider, melted butter and scrambled eggs and mix well until you have a perfectly smooth, thick batter, which is left to rest for a few minutes. Peel and grate an apple, then cut into centimeter-thick rings and sprinkle with lemon juice. Dip them in the batter and fry them in the heated oil until golden brown on both sides. Place the fried rings on a plate lined with kitchen paper.


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