Adriane Marie Mcquiston

The Prince of winter and its Ribollita!

In these days are very involved in the production of my Ferratelle for the customary every 3rd Sunday of the month with the Earth Market Ciampino promoted by Slow (if you go around here I was in a booth) . and why behind every blog is a life that flows and is always in a hurry. Today I wanted to talk about what was the real beginning of my winter table this year, both because it is hard to find in the markets here in the province of Rome is like any self-respecting real prince has an elegance and charm of a true heir to the throne ... You look at him so haughty with its long thin leaves and seems to speak to you (it happens to you or is it my imagination but when you go shopping there are foods that attract our attention and others do not filiamo them all. .. or maybe this blog is giving me the head !!!!!... fact is that every time I saw him on the benches market I could not resist wanting to have and this year I will have done well had indigestion remedy 38 years that I had never eaten?? (Or maybe you do not remember).
So before the winter comes to an end (although these days I could not say how much we should wait prorpio) I wanted to present: I'm talking about the Black Cabbage! which in reality is not black but a beautiful dark green. You can find it here as well
especially in Tuscany famous for its ribollita!

Ribolla

4 servings 250 g dried cannellini (Or canned) 2 small onions golden

2 plum tomatoes

2 carrots 1 celery

400 grams of cabbage 2 potatoes

salt and extra virgin olive oil

pepper The night before putting the beans to soak. The next morning put them in a crock pot add 1 liter of cold water and cook over low heat for about two hours.

Prepare the vegetables: Peel and slice the onions, wash the tomatoes and cut into small pieces, peel carrots and cut it into cubes and chop the celery, cut into strips after washing the cabbage, then washed and sliced \u200b\u200bpotatoes.

In a saucepan cook the onion with 3 tablespoons extra virgin olive oil, add the vegetables, then cover and cook with water from cooking the beans and cook for 20 minutes. Lower half of the beans to a puree with hand blender and set aside. Add the beans to the vegetable soup and simmer for 10 minutes. Turn off the heat add the mashed beans, drizzle with extra virgin olive oil freshly ground pepper and salt. Let cool slightly to avoid injury to the palate and tongue. Distributed in earthenware bowls and serve with toasted bread.

Happy Sunday ....