Free Recipe Ribollita
Recipe Type: Free Stew Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Ribollita Recipe
5 1/2 c Chicken stock
1 Small zucchini, sliced into
1/2 c Dry white wine
2 c Diced green cabbage
8 oz Chicken wings
2 c Chopped cooked spinach
7 tb Olive oil
1 tb Dried oregano
1 c Chopped leeks
Salt and freshly ground blac
2 c Chopped onions
1 cn (16 oz) plum tomatoes, drain
1 c Chopped carrots
1 cn (16 oz) dark red kidney bean
1 c Chopped celery
7 Very thin slices white bread
3/4 c Chopped red bell pepper
2 tb Minced garlic
3/4 c Chopped green bell pepper
1/3 c Freshly grated parmesan chee
1 Small yellow summer squash,
Ribollita Preparation
1. In a large saucepan, combine the stock, wine and chicken wings. Bring to a boil, reduce the heat and simmer for 25 minutes. Strain the stock, discarding the winds (or reserving them for another use) and set aside. 2. Preheat the oven to 350F. 3. Heat 5 T. of the oil in a large skillet. Add the leeks, onions, carrots, and celery. Saute until slightly wilted, 10 minutes. Add the red and green peppers and saute another 5 minutes. Then add the yellow squash, zucchini, and cabbage, and cook another 10 minutes. 4. Remove the skillet from the heat. Add the spinach, oregano, salt, pepper, tomatoes, and kidney beans. 5. Cut the crusts off the bread and lightly toast the slices. 6. Spread half the vegetable mixture in the bottom of a large ovenproof cassarole. Layer the toast next, and then top with the remaining vegetable mixture. 7. In a small skillet, heat the remaining 2 T. olive oil. Add the garlic and saute until lightly browned. Spoon the garlic over the vegetables. 8. Add the reserved stock to the cassarole, and sprinkle with the Parmesan cheese. Bake for 40 minutes. Serve piping hot. Source: The New Basics Cookbook, Julee Rosso & Sheila Lukins
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