Winter Recipes

Ribollita (Tuscan Bread Soup)

Serves 8

1 pounds boiled white beans (keep their liquid)
1 bunch kale
1/2 savoy cabbage
5 bunches spinach 5 bunches of beet greens
1/2 pound fresh green beans
1 pound of potatoes, peeled and diced
2 large red onions, sliced
1 spring onion
1 leek, sliced
2 celery stalks, chopped coarsely
2 carrots, chopped coarsely
Parsley, chopped fine
Bacon or ham, cut in pieces
1 cup extra virgin olive oil
Pinch of salt
Freshly ground pepper
Pinch of fresh thyme leaves
1 pound of stale bread

Heat 1/2 cup of oil in a sauce pan, add the onion, leek and bacon and gently cook for 10 minutes. When well cooked add the celery, carrots and tomatoes. Continue cooking for a few minutes, then add the potatoes, kale, savoy cabbage, spinach and beet greens, all washed and cut. Add the beans with their cooking liquid and also the green beans. Add some water, if necessary. Add the thyme, salt and pepper and let cook uncovered over medium heat for about 1 1/2 hours. Put the soup in a deep serving bowl, forming layers with the slices of stale bread. Serve with the remaining oil, slices of raw spring onion and freshly ground black pepper.
The following day you can reheat the soup by stir-frying it in a cast iron pan or in the oven.

Polpettone in Umido (Meat Loaf)

Serves 8

1/2 pound ground beef
1/2 pound ground pork
1 egg
3 ounces grated Parmesan cheese
2 clove of garlic, chopped
2 hard boiled eggs
1 t. finely chopped basil
1 t. finely chopped parsley
1 red onion, chopped
1 pound canned tomatoes
6 T. extra virgin olive oil
1/2 cup dry red wine
salt and pepper to taste

Preheat the oven to 400F

In a large bowl mix the two kinds of meat, add the parsley, basil and egg. Parmesan, garlic, salt and pepper. Mix well and shape into a loaf. Press in the hard boiled eggs. Pur 4 T. of the oil in an oven proof pan and add the meat loaf. Bake for 15 minutes then pour in the wine to absorb. Continue cooking for 1/2 hour.

Meanwhile in a separate pan, pour in the remaining oil, add the onion and braise it for 10 minutes. Add the tomatoe sauce, salt and pepper and cook for 10 minutes. Add the cooked meat loaf and boil for 5 minutes. Serve hot with a side of potatoes

Fagiolo all' Uccelletto (White Beans with Tomato Sauce)

Serves 4

1 pound. boiled white cannellini beans
1 cup tomato sauce or strained canned tomatoes
A few leaves of fresh sage
2 cloves of fresh garlic
3 T. extra virgin olive oil
Salt and pepper to taste

Heat the oil in a saucepan with the garlic and sage. Add the tomato sauce, salt and pepper. Let thicken slightly.
Add the beans and cook for 15 minutes, stirring occasionally. Serve hot as a side dish.

Pere in Salsa di Miele e Noci (Baked Pears with Honey and Walnuts)

Serves 6

6 ripe, but firm pears
3 oranges, juice and zest of 1
6 T. honey
2 cups dry white wine
2 T. walnuts, chopped
6 large ripe yellow peaches

Custard:

3 egg yolks
6 tbs. sugar
2 cups milk
1 tbs. flour

Custard: Put the eggs into a heavy bottomed pan and beat egss and sugar until pale yellow. Add the flour beating until blended with egg mixture. Add the hot milk stirring constantly. Cook over medium heat until the custard coats the spoon.

Peel and core the pears leaving the stems attached. Combine the orange juice, wine and honey in a pan and bring to a boil. Place the pears in the pan and cook, covered for 35 minutes over low heat. Remove the pears from the liquid and place them on a serving dish. Sprinkle with walnuts. Return the cooking liquid to a boil and let thicken over high heat until reduced to half.
Serve the pears covered with the orange/wine sauce and hot custard on the side.