RIBOLLITA via Giada via Mariola
There
is a very good feeling in the tasting room as we pour wine and talk
about the wines, places to visit, and foods to try. Wine is such a
social instrument. It plays so well with nice people and good food.
Luckily, here is a recipe from one of our long-time and nicest
customers (I’m trying not to say old anymore, it hits too close to
home). It brings you back to Italy with a song and a glass of
Sangiovese.
1/4 cup extra virgin olive oil, plus some for drizzling on bread
1 onion, chopped
1 or 2 carrots, chopped
4 oz pancetta, chopped
2 cloves garlic, 1 minced and 1 whole
1/2 tsp salt
1 tsp freshly ground black pepper
1 T tomato paste
1 (15 oz) can diced tomatoes
12 oz fresh baby spinach
1 (15 oz) can cannellini beans, drained
1 T herbs de Provence
4 cups chicken stock
1 bay leaf1 (3-inch) piece Parmigiano Reggiano rind
4-6 slices ciabatta bread
Grated Parmigiano Reggiano, for serving
Heat
the oil in a heavy large pot over medium heat. Add pancetta. After a
couple of minutes add the onion, carrot, minced garlic, salt, and
pepper. Cook until the onion is golden brown and the pancetta is crisp,
about 7-8 minutes.
Add tomato paste and stir until
dissolved. Add tomatoes and stir, scraping the bottom of the pan with a
wooden spoon to release all the brown bits. Add the spinach, beans,
herbs, stock, bay leaf, and Parmigiano Reggiano rind.
Bring the soup to a boil, reduce heat and simmer for 30 minutes.
Meanwhile,
preheat the oven to 350 degrees F. Drizzle the ciabatta slices with
olive oil. Toast in oven until golden brown, about 5 minutes. Remove
from the oven and rub the top of the toasts with the whole garlic
clove. Place the toasts in the serving bowls and ladle the soup over
the toasts. Sprinkle with Parmigiano and serve immediately.(4-6
servings)