Ribollita Toscana
Credit: Alessandro Pavoni
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Ribollita Toscana
Ingredients:
Ribollita Toscana
Method:
Ribollita Toscana
- 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.
Recipe by Alessandro Pavoni
Contemporary flavours, techniques and textures are the focus at Omeggio, with Alessandro exploring for himself teh current Northern Italian offerings.
"I love to embrace traditional reicpes that have been handed down through the families of my region - and in partiuclar my grandmother, who was a tremendous cook. Traditional Italian dishes, flavours and ingredients are reworded in a new and innovative way".
Breville have been working with some influential Australian Chefs, food bloggers and celebrities to inspire you to create resturant quality dishes at hom.
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