Recipe by Alessandro Pavoni: Ormeggio. This recipe uses the Breville Fast Slow Cooker - Slow Cook with all the time in the world, or Pressure Cook in no time at all.
Ribollita Toscana
Ingredients
1 onion, diced
1 stalk celery, diced
1 carrot, diced
1 1/4 cups dried borlotti or cannellini beans, soaked and drained (see tips)
100g tinned tomatoes
1 potato, diced
250g Tuscan cabbage, cut into thin strips
250g Savoy cabbage, cut into thin strips
250g silverbeet, white stalk discarded and leaves cut into thin strips
150g stale bread without crusts, cut into large chunks
50g good quality parmesan, grated
Method
This recipe uses the Breville Fast Slow Cooker - Slow Cook with all the time in the world, or Pressure Cook in no time at all.
Select SAUTE/SEAR function and set the timer for 10 minutes. Add 2 1/2 tablespoons olive oil, onion, celery and carrot. Press START and saute for 10 minutes, stirring frequently
Add the beans, tomato, potato, 4 cups of water and 4 large pinches of salt. Select PRESSURE COOK and medium pressure. Set timer for 15 minutes.
Place lid on cooker and close the valve. Press START
Once cooking time is complete open the valve to release all the steam before opening. Add the Tuscan and Savoy cabbages and the silverbeet.
Select PRESSURE COOK and high pressure. Set timer for 15 minutes. Place lid on cooker and close the valve. Press START
Once cooking time is complete open the valve to release all the steam before opening the lid. Season to taste. Add the bread and stir through.
To serve, reheat and serve topped with grated parmesan cheese and a drizzle of extra virgin olive oil
Transfer to a large bowl, cover and refrigerate overnight to allow flavours to develop
Tips & Hints
The dried beans should be soaked for a minimum of 8 hours in the fridge with at least three times the volume of water.
