Flavors - Italian Cooking Starts in the Garden!
Good afternoon. Today, I discovered Flavors - Italian Cooking Starts in the Garden!. Which is very helpful in my opinion and also you. Italian Cooking Starts in the Garden!Il giardino . The garden. It's the base for good Italian meals.
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Travelers back from Italy often annotation on how much great the food tastes in Italy. The flavorful varieties of fruits and vegetables are a big part of the taste gap. Furnish that is grown close to where it is cooked and savored just tastes better.
Perhaps we can't all live and eat in Italy but we can cook and eat closer to the Italian ideal by shopping for ingredients in local farmers' markets or supermarkets that feature regional produce. With more and more Americans desiring to eat the salutary Mediterranean way, farmers are growing Tuscan black kale, Florence fennel, radicchio, and much much more.
What to do with all those marvelous vegetables in your pantry? effect the Tuscan example. La Ribollita is a superior Tuscan dish. It means reboiled which doesn't sound delicious in English but the taste is pure comfort. The dish started as a clever way to make a new dish of dry bread and leftover minestrone. Don't be spooked by the ingredient list; the soup comes together fast and just simmers on its own. You'll want to make the soup any days ahead so the flavors blend. The final step is baking the soup and bread in a lasagne pan to generate a satisfying casserole.
La Ribollita
Serves 6 to 8
Extra-virgin olive oil
2 ounces pancetta or bacon, finely chopped (see note)
1 red onion, chopped
2 ribs celery, chopped
1 carrot, chopped
3 large cloves garlic, minced
2 dried bay leaves
1 tablespoon dried thyme leaves
1 fresh or dried hot red chile
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 water
8 ounces Tuscan black cabbage or kale, cut in slivers
Salt and ground black pepper
1 loaf (about 12 ounces) rustic bread, cut in 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 chile. Cover and cook, stirring occasionally, over medium heat for 10 minutes. Add the beans and stir to consolidate with the vegetables. Add the tomatoes with juice, broth, and water. Bring to a boil. Sacrifice the heat to low. Cover partially and simmer for 45 minutes or until the carrots are softened.
Add the Tuscan black cabbage or kale. Season with salt and pepper to taste. Cover partially and simmer for 15 minutes. Cool completely then refrigerate for up to 3 days.
To serve: Reheat the soup over medium heat. Remove and discard the bay leaves and chile.
Preheat the oven to 350° F. Coat a 5-quart lasagne baking dish with no-stick spray. Ladle half of the soup into the dish. Cover with a layer of bread slices. Ladle on the remaining soup. With a knife or fork, cut through the bread slices so soup can soak into them.
Bake for 30 minutes or until the composition is bubbling and bread starts to rise souffle-like. Sprinkle on the Parmesan. Broil, 6 inches from the heat source, for about 5 minutes or until top is sizzling. Remove and allow to sit for 10 few minutes before spooning into pasta plates.
Serve with a mixed greens salad, followed by a winter fruit salad of diced apples, pears, kiwi, and oranges tossed with some lemon juice and sugar.
Note: Pancetta is a cured and seasoned pork belly similar to bacon but not smoked.It is sold in supermarkets and Italian specialty stores.
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