Ribollita - Wheat Recipes | Anson Mills - Artisan Mill Goods

Name: Ribollita - Wheat Recipes | Anson Mills - Artisan Mill Goods
Ingredients: for the beans: 3 ounces dried cannellini beans, covered with 2 inches of water, soaked overnight, and drained 1 Turkish bay leaf 1 teaspoon fine sea salt 3 cups spring or filtered water; 3 ounces dried cannellini beans, covered with 2 inches of water, soaked overnight, and drained; 1 Turkish bay leaf; 1 teaspoon fine sea salt; 3 cups spring or filtered water; 2 tablespoons extra-virgin olive oil; 4 ounces pancetta, diced; 1 medium yellow onion, diced; 8 large garlic cloves, minced (1½ tablespoons); 1 ounce (2 tablespoons) tomato paste; 1 medium fennel bulb, trimmed, cored, and diced (5 ounces); 2 quarts Rich Homemade Chicken Stock, simmering; ½ small head Savoy cabbage (14 ounces), halved, cored, and diced large; 1 (2-ounce) chunk Parmesan Reggiano with rind; 3 ounces stale Focaccia with Sea Salt and Black Pepper, cut into 1-inch cubes; 2 small bunches lacinato kale, stemmed, leaves torn into 3-inch pieces (8 ounces); 1 large bunch rainbow chard, stems finely diced, leaves torn into 3-inch pieces (8 ounces); 3 tablespoons minced fresh rosemary, thyme, or basil; Fine sea salt; Red pepper flakes; for the garnish: Coarsely grated Parmesan Reggiano Wedges of oven-toasted Focaccia with Sea Salt and Black Pepper brushed with extra-virgin olive oil; Coarsely grated Parmesan Reggiano; Wedges of oven-toasted Focaccia with Sea Salt and Black Pepper brushed with extra-virgin olive oil

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Ribollita introduction Funny thing about ribollita—darling of wintry noon repasts in restaurants whose names end in vowels, where braised pork belly, rinds of

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Ingredients

for the beans: 3 ounces dried cannellini beans, covered with 2 inches of water, soaked overnight, and drained 1 Turkish bay leaf 1 teaspoon fine sea salt 3 cups spring or filtered water
3 ounces dried cannellini beans, covered with 2 inches of water, soaked overnight, and drained
1 Turkish bay leaf
1 teaspoon fine sea salt
3 cups spring or filtered water
2 tablespoons extra-virgin olive oil
4 ounces pancetta, diced
1 medium yellow onion, diced
8 large garlic cloves, minced (1½ tablespoons)
1 ounce (2 tablespoons) tomato paste
1 medium fennel bulb, trimmed, cored, and diced (5 ounces)
2 quarts Rich Homemade Chicken Stock, simmering
½ small head Savoy cabbage (14 ounces), halved, cored, and diced large
1 (2-ounce) chunk Parmesan Reggiano with rind
3 ounces stale Focaccia with Sea Salt and Black Pepper, cut into 1-inch cubes
2 small bunches lacinato kale, stemmed, leaves torn into 3-inch pieces (8 ounces)
1 large bunch rainbow chard, stems finely diced, leaves torn into 3-inch pieces (8 ounces)
3 tablespoons minced fresh rosemary, thyme, or basil
Fine sea salt
Red pepper flakes
for the garnish: Coarsely grated Parmesan Reggiano Wedges of oven-toasted Focaccia with Sea Salt and Black Pepper brushed with extra-virgin olive oil
Coarsely grated Parmesan Reggiano
Wedges of oven-toasted Focaccia with Sea Salt and Black Pepper brushed with extra-virgin olive oil