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Feb 01
Monday
RECIPES
Ribollita with Parmesan bread
Post a Comment 1 February 2010 – 15:46 | Permalink | Imprimir |

Ribolleta
Ribolleta
1.Soak beans in water the night before. Drain, cover with water and let cook for 1 to 2 hours; Add salt at the end of cooking. They should be still somewhat raw.

2. Peel the onions and garlic. Chop an onion and a clove of garlic. Prepare the carrot, leek and celery, wash and cut in dice. Wash rosemary, dry with paper towel and pull the stem leaves.

3.Heat 2 tablespoons olive oil in large saucepan and cook onion, garlic and vegetables until lightly browned. Add beans with their cooking water, broth and rosemary and let cook over medium heat 20 to 30 minutes.

4.Press the remaining garlic. Wash and dry thyme shaking, pull the stem leaves and mix with garlic and remaining olive oil. Cut the remaining onion into rings.

5.Add salt and pepper to soup and mix with half the spiced oil. Preheat oven to 200 º C.

6.Cover bread slices with onion rings, sprinkle over the Parmesan and sprinkle a few drops of the remaining oil. Pour soup into a tureen refractory and top slices of bread. Broil in preheated oven for 25 minutes or until onion and cheese are lightly browned.

Processing time required:

3 hours

Ingredients for "4" people:

300 g of white beans
2 onions
1 carrot
2 stalks of leek
2 stalks celery
1 sprig of rosemary
100 ml olive oil
1 L of broth
½ bunch of thyme
Sal
Ground pepper
8 small slices white bread
60g grated parmesan


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