Tuscan Olive Harvest Ribolita Recipes
FRIED TUSCAN OLIVES
Steps:
- Add enough oil to fill a large, heavy Dutch oven a third of the way and heat to 350 degrees F.
- Add the sausage, Parmesan, 1 tablespoon parsley and the red pepper flakes to a bowl and mix well. Add to a piping bag with a plain tip.
- Drain the olives and dry them very well with paper towels or a clean tea towel. Pipe the sausage filling into each olive.
- Add the flour to a casserole dish and season with salt and pepper. In a second casserole dish, beat the eggs. In a third casserole dish, add the breadcrumbs, the remaining 1 tablespoon parsley, season with salt and pepper and whisk together.
- Dredge each stuffed olive first through the flour, shaking to remove any excess, then through the egg and then into the breadcrumbs. Pack the breadcrumbs around each olive if necessary. Add to a clean plate. You can refrigerate them now if you are prepping for a party.
- Fry the olives, in batches, until golden and crisp and the pork is cooked through, 1 to 2 minutes. Remove to a paper towel-lined plate.
OLIVE HARVEST RIBOLITA (MICHAEL CHIARELLO)
This comes from Foodchannel.com, chef Michael Chiarello. The recipe calls for Cavolo Nero (Italian Black Cabbage,Toscano Kale), you can substitute with Swiss Chard,or Kale. . The best time of year to buy toscano kale is after the first frost. If you see it in the supermarket, ask where it came from to ascertain if the kale has gone through a frost or not. Post-frost kale will be tastier than mature kale picked before a frost. The one exception to this is very young (small) leaves, which are naturally tender and good to eat raw, as in salads. Nice way to use up a ham hock. I just watched him make this on tv today, and my goodnes did it look good
Provided by BakinBaby
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Drain beans and gently rinse with cold water.
- With 3 T. of oil, saute ham hocks, when brown turn over and add 1 garlic clove, add 3 cups cold water, beans, bring to boil, then simmer 30 min.; add thyme and rosemary.
- In a soup pot; add 1/4 Celsius oil, remaining chopped garlic, cook until light brown; add leek, onion,, carrot, celery and bay leaf; saute for 8 minutes over medium heat, add cabbages and saue for 5 minutes; add remaining 3 Celsius water and tomato puree; cook for 20 min., add to beans and continue to cook for 20 minute more; remove ham hock, when cool chop the meat, set aside.
- Place bread slices in 375 degree oven, cook until lightly browned, remove from oven and rub with a clove of garlic, brush with olive oil.
- When read to eat, bring soup back to a simmer.
- In individual bowls, place toasted bread, chopped ham from ham bone then Soup, Drizzle 1-2 T. of "The best olive oil in the house" on top of soup and sprinkle with fresh grated parmesan cheese.
Nutrition Facts : Calories 492.4, Fat 19.6, SaturatedFat 2.9, Sodium 163, Carbohydrate 62.4, Fiber 13.3, Sugar 4.8, Protein 20
TUSCAN-STYLE RIBOLLITA
Save up stale bread and transform it into this thick, chunky, delicious stew, which is low in fat and calories, and showcases tomatoes, beans and cavolo nero.
Provided by Esther Clark
Categories Dinner, Supper
Time 40m
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan or flameproof casserole over a medium heat and fry the onion, celery and carrot with a pinch of salt for 15 mins until soft. Add the garlic and chilli flakes, and cook for 1 min.
- Stir in the rosemary sprig, tomatoes, stock, beans and parmesan rind, if using, and bring to a simmer. Add the cavolo and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated cheese.
Nutrition Facts : Calories 196 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
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