La Ribbolita
If you are hosting a (large) group of family and/or friends, a one-pot meal is quick to make. See recipe La Ribbolita. Coarsely chop the onions and garlic cloves and fry them lightly in the slightly heated olive oil; add the diced vegetables, half of the beans already mashed with cooking liquid and the peeled tomatoes with the liquid from the pot. Cover with the vegetable stock and cook over medium heat. Let the soup simmer and after half an hour add pepper and salt to taste. Add the rest of the beans and cook for another half hour or so. Place a layer of coarsely sliced bread in the bottom of a large soup tureen. Pour a few ladles of soup over it, cover with a layer of bread and pour some more soup over it until the vegetable stock is finished. Leave to rest for at least an hour before serving. You can also let the soup cool completely and then reheat it the next day but add the bread later. Toast a thick slice of stale bread in a grill pan and grate a clove of garlic on top. Place the slice in a soup plate, drizzle liberally with olive oil and then spoon the hot soup over it. Ingredients for 10 persons 10 tablespoons of extra-virgin olive oil; 2 large onions; 2 cloves of garlic; 4 carrots; 2 stalks of celer; 2 potatoes with white crumbs; 1/2 savoy cabbage; 1 palm cabbage or 1 stalk of kale; 300 grams of cooked white beans ( may also be from a jar); 1/2 litre of vegetable stock; 500 grams of peeled tomatoes; 1/2 kilo of unsalted white bread at least one day old, salt and pepper. RECIPE | Spanish Omelette
Rigatoni with cheese and pepper
Cook the pasta in plenty of boiling water with a little salt. Put the sheep's cheese in a heated bowl with 8 spoonfuls of the pasta's cooking water. Stir until creamy and pour into a frying pan that also holds the pasta. Drain the pasta al dente but keep the cooking water aside. Add the pasta to the frying pan with the sheep's cheese cream. Add another ladleful of cooking liquid and the freshly ground pepper. Stir quickly and mix well. Serve hot immediately. Enjoy your meal! Ingredients for 4 persons 350g rigatoni, 120g grated aged sheep's cheese, 1 tablespoon freshly ground black pepper and some salt to taste.
La Ribbolita
If you are hosting a (large) group of family and/or friends, a one-pot meal is quick to make. See recipe La Ribbolita. Coarsely chop the onions and garlic cloves and fry them lightly in the slightly heated olive oil; add the diced vegetables, half of the beans already mashed with cooking liquid and the peeled tomatoes with the liquid from the pot. Cover with the vegetable stock and cook over medium heat. Let the soup simmer and after half an hour add pepper and salt to taste. Add the rest of the beans and cook for another half hour or so. Place a layer of coarsely sliced bread in the bottom of a large soup tureen. Pour a few ladles of soup over it, cover with a layer of bread and pour some more soup over it until the vegetable stock is finished. Leave to rest for at least an hour before serving. You can also let the soup cool completely and then reheat it the next day but add the bread later. Toast a thick slice of stale bread in a grill pan and grate a clove of garlic on top. Place the slice in a soup plate, drizzle liberally with olive oil and then spoon the hot soup over it. Ingredients for 10 persons 10 tablespoons of extra-virgin olive oil; 2 large onions; 2 cloves of garlic; 4 carrots; 2 stalks of celer; 2 potatoes with white crumbs; 1/2 savoy cabbage; 1 palm cabbage or 1 stalk of kale; 300 grams of cooked white beans ( may also be from a jar); 1/2 litre of vegetable stock; 500 grams of peeled tomatoes; 1/2 kilo of unsalted white bread at least one day old, salt and pepper. RECIPE | Spanish Omelette
Rigatoni with cheese
and pepper
Cook the pasta in plenty of boiling water with a little salt. Put the sheep's cheese in a heated bowl with 8 spoonfuls of the pasta's cooking water. Stir until creamy and pour into a frying pan that also holds the pasta. Drain the pasta al dente but keep the cooking water aside. Add the pasta to the frying pan with the sheep's cheese cream. Add another ladleful of cooking liquid and the freshly ground pepper. Stir quickly and mix well. Serve hot immediately. Enjoy your meal! Ingredients for 4 persons 350g rigatoni, 120g grated aged sheep's cheese, 1 tablespoon freshly ground black pepper and some salt to taste.
