If you have a lot to cook in the evening or other dishes to prepare for a party, this corned beef can be prepared earlier in the day to free up time later on. This recipe is by Laura Frankel and was originally published in the Chicago Tribune
Ribollita is a classic Tuscan soup traditionally made with leftover minestrone thickened with chunks of stale bread. This version is something quite different, and it’s based entirely on the one they serve at Ristorante Da Delfina, a wonderful ristorante in a tiny village nestled in the hills just outside Florence.
The first time I ate it, I didn’t know what to expect, and since I am not a soup person, I was pleasantly surprised to discover that they’d turned the soup into something wholly un-soup-like that I could eat with a knife and fork. The way we make it, after cooking off the liquid, we thicken the soup with bread, chill it, and then shape it into patties that are pan-fried in olive oil.
We serve it as an antipasto, but it could be a side dish or if served with a green salad, a light meal. I often recommend it to vegetarians, and to make it vegan, just omit the Parmigiano rind. One of our inveterate recipe testers, Tracey Harada, tested this recipe about eight times to get the flavors perfect. Cavolo nero, a variety of kale, is one of the defining ingredients of any ribollita.
Click here to see Nancy Silverton's Thanksgiving Dinner.
Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this braised cabbage recipe.
“I love cabbage, and this is my favorite way to cook it. The flavors of these spices and the addition of tomato and jalapeño make it addictive. I have eaten a bowl of this on its own; I have paired it with chicken; I have even put a mound of it on a turkey sandwich instead of regular coleslaw. While I appreciate the romance of using fresh tomatoes in most cases, I actually welcome the juices from the can in this recipe. It’s almost as if the tomatoes sink in and become a part of the cabbage party much faster this way. This is not a dish that needs to cook forever because you develop deep flavors as you go along, especially when you toast the spices in the beginning to wake them from their deep sleep in your kitchen cabinet.” — Alex Guarnaschelli, Old-School Comfort Food: The Way I Learned to Cook
Click here for more Dish with Diane: Chef Inspired Healthy with Alex Guarnaschelli. Or click here to watch the video.
Admittedly, it’s not the prettiest vegetable dish. But, I swear to you, it tastes and smells a lot better than it looks. I guess the dried red kidney bean was sort of an unfortunate choice (color-wise), so feel free to substitute another kind of dried bean for this soup if purplish-brown doesn’t do it for you.
Click here to see Slow Cooker Challenge.