RIBOLLITA
Provided by Ina Garten
Categories main-dish
Time P1DT1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.
- Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
- Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
- Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
- Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.
RIBOLLITA
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 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 Parmesan 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 halves with olive oil. Toast 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 Parmesan and serve immediately.
BORBOLETAS
I made this up myself because I needed something that I could cook quickly, that was delicious, and doesn't break the bank. Everyone I know who I cook this for has fallen absolutely in love with it. You can eat it while it's still warm, that's how I like it best. Refrigerating it makes it more of a pasta salad.
Provided by CHUVA
Categories Pasta Main Dishes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Place the farfalle into the pot, cook 8 to 10 minutes, until al dente, and drain.
- In a bowl, toss the cooked pasta with the tomato, cucumber, feta cheese, Italian dressing, and oregano.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 46.5 g, Cholesterol 12.6 mg, Fat 6.5 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 2.7 g, Sodium 282.7 mg, Sugar 3 g
BORBOLETAS
I made this up myself because I needed something that I could cook quickly, that was delicious, and doesn't break the bank. Everyone I know who I cook this for has fallen absolutely in love with it. You can eat it while it's still warm, that's how I like it best. Refrigerating it makes it more of a pasta salad.
Provided by Chuva
Categories Pasta Main Dishes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Place the farfalle into the pot, cook 8 to 10 minutes, until al dente, and drain.
- In a bowl, toss the cooked pasta with the tomato, cucumber, feta cheese, Italian dressing, and oregano.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 46.5 g, Cholesterol 12.6 mg, Fat 6.5 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 2.7 g, Sodium 282.7 mg, Sugar 3 g
BORBOLETAS
I made this up myself because I needed something that I could cook quickly, that was delicious, and doesn't break the bank. Everyone I know who I cook this for has fallen absolutely in love with it. You can eat it while it's still warm, that's how I like it best. Refrigerating it makes it more of a pasta salad.
Provided by CHUVA
Categories Pasta Main Dishes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Place the farfalle into the pot, cook 8 to 10 minutes, until al dente, and drain.
- In a bowl, toss the cooked pasta with the tomato, cucumber, feta cheese, Italian dressing, and oregano.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 46.5 g, Cholesterol 12.6 mg, Fat 6.5 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 2.7 g, Sodium 282.7 mg, Sugar 3 g
BOLA-BOLA
Bola-bola (Filipino-style meatballs) can be served as an appetizer or stirred into soup. Some versions of this recipe roll the meatballs in flour or bread crumbs before frying for a crisp coating. Serve plain or with a dipping sauce. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 7 ingredients. Add pork; mix lightly but thoroughly. Shape mixture into 1-in. balls. In a deep cast-iron or electric skillet, heat oil to 375°. Fry meatballs, a few at a time, until golden brown on all sides, 2-4 minutes. Drain on paper towels. If desired, serve with banana ketchup and garnish with green onions.
Nutrition Facts : Calories 49 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 64mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
BORBOLETAS
I made this up myself because I needed something that I could cook quickly, that was delicious, and doesn't break the bank. Everyone I know who I cook this for has fallen absolutely in love with it. You can eat it while it's still warm, that's how I like it best. Refrigerating it makes it more of a pasta salad.
Provided by CHUVA
Categories Pasta Main Dishes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Place the farfalle into the pot, cook 8 to 10 minutes, until al dente, and drain.
- In a bowl, toss the cooked pasta with the tomato, cucumber, feta cheese, Italian dressing, and oregano.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 46.5 g, Cholesterol 12.6 mg, Fat 6.5 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 2.7 g, Sodium 282.7 mg, Sugar 3 g
BORBOLETAS
I made this up myself because I needed something that I could cook quickly, that was delicious, and doesn't break the bank. Everyone I know who I cook this for has fallen absolutely in love with it. You can eat it while it's still warm, that's how I like it best. Refrigerating it makes it more of a pasta salad.
Provided by CHUVA
Categories Pasta Main Dishes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Place the farfalle into the pot, cook 8 to 10 minutes, until al dente, and drain.
- In a bowl, toss the cooked pasta with the tomato, cucumber, feta cheese, Italian dressing, and oregano.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 46.5 g, Cholesterol 12.6 mg, Fat 6.5 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 2.7 g, Sodium 282.7 mg, Sugar 3 g
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