He does not eat greens, or fruit and all what comes from them: no soups, no vegetable side dishes...
Just like my son.
That is why he has been the best cook on the morning of April 20th.
Sorrounded by women ( mother, cuisine and great-antie) he found himself in the middle of a task force!
Although all this "negative pressure" he found the energy to mince, stir, mix, to snap-peas, shredd kale, season and.... TASTE!!!!
YES!!! HE TASTED!!
in particular he found the strenght and the "nerve" to have some spoons of a earthy Ribollita!
Because of this extarordinary success, he signed the apron with a dedication to me: to the best teacher.
THANK YOU ALL: LISA, BARBARA, MOM AND JEFF! I HOPE YOU WOULD COME BACK TO COOK WITH ME!
RIBOLLITA
In the original recipe the “guanciale” is required.
Guanciale is the pork cheek: may be someone has found it in a typical shop,
otherwise we must be satisfied of “pancetta”, that is the pork belly.
Ingredients for 4 pers (these ingredients
may vary according to the market, the season and your preference and fantasy)
Extra virgin Olive oil 100 grams ( 3 Oz)
Pork cheek
50 grams ( 1 ½ Oz) (optional)
Onions
250 grams ( 8 Oz)
Half black cabbage
(it is a kind of kale, not available in spring and summer. Replace with
Savoy cabbage in this case)
Courgettes 2
Peas 150
grams ( 5 Oz)
Potatoes 250
grams ( 8 Oz)
Carrots 2
Celery rib
1
Basil and parsley
White beans (cannellini) 300 grams ( 10 Oz) (already 12 hours
soaked and boiled 2 hours
Tomatoes
250 grams ( 8 Oz) ( or half can peeled tomatoes)
Stale bread
250 grams ( 8 Oz) (in some
recipes, the sliced of stale bread must be alternated with the
vegetables; the soup must rest for half hour to let the bread to be soaked.)
Salt – pepper
Chop
the onion, celery, parsley, and pork cheek, and sauté them in a saucepan with
olive oil.
Rinse
the black cabbage (kale) and cut it juliennes.
Dice
the zucchini.
Peel
the carrots and potatoes and dice them.
Take
the peas off the pods.
When
the vegetables are soft, add the black cabbage, cover the saucepan, and cook
for a few minutes, adding hot water (or the water where the beans have been
cooked). Add the diced carrots, potatoes, peas, zucchini and tomatoes. Season with
salt, and cook for about one hour, adding water.
Puree
half of the beans; add both the pureed and the whole beans and stir.
Crumble
the bread and add it to the vegetables, whisking well. Cook 15 more minutes,
stirring often.
This
soup can be served with and extra drizzle of olive oil and fresh ground pepper
on top.
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