Ever since I made this delicious ribollita for my family in Shasta, everyone has wanted the recipe. So here it is!
serves 4
1/4 CUP OLIVE OIL
1 CARROT CHOPPED
1 ONION CHOPPED
1 CELERY STALK CHOPPED
3 FRESH OR CANNED TOMATOES, PEELED
1 FRESH THYME SPRIG
2 POTATOES, DICED
7 1//2 CUPS CAVALO NERO ( I USE NAPA CABBAGE)SHREDDED
1 CUP FRESH WHITE BEANS SOAKED OVERNIGHT AND DRAINED
SALT AND PEPPER
SAUTE FIRST 4 INGREDIENTS THEN ADD NEXT 3 AND COOK A FEW MINUTES. ADD BEANS AND CABBAGE WITH 8 3/4 CUPS WATER AND SEASON WITH SALT AND PEPPER. BRING TO A BOIL REDUCE AND SIMMER FOR 2 HOURS.
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