HAM RIBOLLITA
Provided by Charlie Clapp
Categories Mains Jamie Magazine Pork Christmas Gorgeous Winter Soups Light meals
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Peel the onion and garlic, then finely chop along with the celery and carrot.
- Heat a drizzle of oil in a large pan over a medium heat, add the chopped veg and fennel seeds, and season. Cook, covered, over a low heat for 10 minutes, until golden brown, stirring regularly.
- Reserving half the cannellini beans to one side, mash the rest and add them to the pan along with the liquid from the tin, the tomatoes and the stock. Carry on simmering for another 10 minutes.
- Chop and stir in the cavelo nero and spinach. Tear the ham into rough chunks and add along with the remaining beans.
- Simmer until the greens have cooked down and you have a lovely thick stew.
Nutrition Facts : Calories 148 calories, Fat 3.3 g fat, SaturatedFat 0.6 g saturated fat, Protein 12.9 g protein, Carbohydrate 15.1 g carbohydrate, Sugar 5.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre
MY FAVOURITE RIBOLLITA (LA MIA RIBOLLITA PREFERITA)
There's often confusion as to what ribollita should actually be like. It's not like minestrone, as it isn't brothy and it has no pasta in it. It's actually more like pappa al pomodoro, as it's thick and based on bread. It's very much Italian 'peasant food' and would have been eaten a lot in the days of no central heating and lots of hard manual labour. I think this recipe embraces the heart and soul of what peasant cooking is all about - cheap, tasty power food.
Provided by Jamie Oliver
Categories Healthy meals Jamie's Italy Vegetables Gorgeous Winter Soups Italian Bread
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Add your fresh or dried and soaked beans to a pan of water with the bay leaf - this will help to flavour the beans and soften their skins. Squash the tomato, peel the potato and add both to the pan. Cook until the beans are tender - taste one to check they're nice and soft. Dried beans can take up to an hour, but check fresh ones after 25 minutes. Drain (reserving about half a glass of the cooking water), and discard the bay leaf, tomato and potato.
- Peel and finely chop your onions, carrots and garlic. Trim and finely chop the celery.
- Heat a saucepan with a splash of olive oil and add the vegetables to the pan with the ground fennel seeds and chilli. Sweat very slowly on a low heat with the lid just ajar for around 15 to 20 minutes until soft, but not brown.
- Add the tomatoes and bring to a gentle simmer for a few minutes.
- Add the cooked and drained beans with a little of the water they were cooked in, and bring back to the boil.
- Finely slice the cavolo nero (stalks and all) and add to the pan - it will look like loads, but don't worry as it will cook down.
- Tear the bread into chunks, then moisten with a little of the cooking water and stir it in too. The soup should be thick but not dry, so add a little more cooking water if you need to loosen it. Continue cooking for about 30 minutes - you want to achieve a silky, thick soup.
- Season the ribollita with sea salt and black pepper, and stir in 4 good lugs of good-quality Tuscan extra virgin olive oil before serving to give it a glossy velvety texture.
- Delicious served on a cold winter's day with lots and lots of Chianti!
Nutrition Facts : Calories 397 calories, Fat 21.8 g fat, SaturatedFat 3.0 g saturated fat, Protein 12.3 g protein, Carbohydrate 40.3 g carbohydrate, Sugar 14.0 g sugar, Sodium 0.95 g salt, Fiber 12.3 g fibre
RAE'S RIBOLLITA
After hearing about Rae's romantic trip to Pisa with her husband-to-be (at the time), where they enjoyed a game-changing bowl of bread soup that they've often talked about since, but never managed to recreate, I just had to find a way - and in time for their 20th anniversary, too. After a little bit of digging, I managed to work out that the dish they ordered was listed on the menu as 'Zuppa Toscana' (often written this way on tourist menus for ease), but is in fact called 'ribollita'. Ribollita was traditionally cooked to use up leftovers, but is so incredibly delicious that it's often made in its own right these days. It literally means 'reboiled' and embraces the heart and soul of humble, Italian cookery. I hope that this recipe transports Rae and her husband back to that special meal in Pisa for many years to come.
Provided by Jamie Oliver
Time 1h15m
Yield 6 to 8
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of olive oil in a large pan over a medium heat, finely chop and add the pancetta, chilli flakes and fennel seeds, then fry for 3 minutes.
- Meanwhile, dice the carrot and celery into 1cm chunks, and peel finely chop the onion. Tie the rosemary sprigs together with string.
- Add the chopped veg and rosemary to the pan, then reduce the heat to low and cook gently for 15 to 20 minutes, or until softened and caramelised.
- Tip in the tomatoes, squashing and crushing them through your clean hands, followed by the beans (juice and all), and 1.8 litres of water. Bring to the boil, then turn down and simmer for 30 minutes, or until the veg is tender and the liquid has thickened slightly.
- Meanwhile, strip the cavolo nero leaves from their stalks and roughly chop them, adding them to the pan after 10 minutes.
- When the veg is tender, pick out and discard the rosemary.
- Tear the bread into small chunks, dot it into the pan, and continue to simmer gently for around 10 minutes, or until the bread has broken down and the soup is thick and creamy, stirring regularly.
- Season to perfection with sea salt and black pepper, then drizzle lightly with cold-pressed extra virgin olive oil before serving.
Nutrition Facts : Calories 355 calories, Fat 11.7 g fat, SaturatedFat 2.4 g saturated fat, Protein 15 g protein, Carbohydrate 48.1 g carbohydrate, Sugar 7 g sugar, Sodium 1.8 g salt, Fiber 7 g fibre
TUSCAN-STYLE RIBOLLITA
Save up stale bread and transform it into this thick, chunky, delicious stew, which is low in fat and calories, and showcases tomatoes, beans and cavolo nero.
Provided by Esther Clark
Categories Dinner, Supper
Time 40m
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan or flameproof casserole over a medium heat and fry the onion, celery and carrot with a pinch of salt for 15 mins until soft. Add the garlic and chilli flakes, and cook for 1 min.
- Stir in the rosemary sprig, tomatoes, stock, beans and parmesan rind, if using, and bring to a simmer. Add the cavolo and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated cheese.
Nutrition Facts : Calories 196 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
More about "jamie olivers ribollita food"
INCREDIBLE ITALIAN SOUP VIDEO | JAMIE OLIVER
From jamieoliver.com
JAMIE OLIVER | RECIPES - CBC
From cbc.ca
RIBOLLITA JAMIE OLIVER : DOWNLOAD EBOOK FOOD VIDEOS
From jamieoliverrecipes.eu.org
JAMIE OLIVER RECIPES | JAMIE OLIVER | FOOD NETWORK
From foodnetwork.com
JAMIE OLIVER | SEARCH
From jamieoliver.com
JAMIE OLIVER | SEARCH
From jamieoliver.com
JAMIE OLIVERS ITALIAN RECIPES, FOOD MENU
From food.ndtv.com
JAMIE'S ITALY RECIPES | JAMIE OLIVER
From jamieoliver.com
CHEF JAMIE OLIVER MISO ROAST CHICKEN RECIPE - GOOD MORNING AMERICA
From goodmorningamerica.com
JAMIE OLIVER - YOUTUBE
From youtube.com
JAMIE OLIVER | BIOGRAPHY, TV SHOWS, BOOKS, & FACTS | BRITANNICA
From britannica.com
JAMIE OLIVER | OFFICIAL WEBSITE FOR RECIPES, BOOKS, TV SHOWS …
HOW TO PREPARE JAMIE OLIVER RIBOLLITA - TUSCAN ITALIAN MINESTRONE …
From foodbank.my.id
EASY 1-POT GARLIC MUSHROOM TAGLIATELLE PASTA RECIPE FROM …
From goodmorningamerica.com
JAMIE OLIVERS RIBOLLITA RECIPES RECIPE
From food-recipe.info
NIGEL SLATER'S CLASSIC RIBOLLITA | SOUP | THE GUARDIAN
From theguardian.com
JAMIE OLIVER NEW COOKBOOK IS USER-FRIENDLY: 'PEOPLE HATE …
From usatoday.com
ITALIAN SOUP | JAMIE OLIVER RECIPES
From pinterest.com
7 CLASSIC ITALIAN RECIPES | JAMIE OLIVER | FEATURES | JAMIE OLIVER
From jamieoliver.com
JAMIE OLIVER ON FAME, FAILURE AND FIGHTING OBESITY: 'I'M ACTUALLY …
From theguardian.com
JAMIE OLIVER'S HAM RIBOLLITA [WORLD RECORD ATTEMPT DAY 16!!]
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love