Recipe – Ribollita with Chianti Classico

Ribollita with Chianti Classico

To get you through the last couple of cold spring days, we will share one of the comfiest recipes from our book De Buitenkeuken that will suit this chilly weather. Together with a good bottle of Chianti Classico 2019 you will be ready for days in front of the open fire place, looking outside at the occasional blizzard sweeping the streets.

When we were making our book De Buitenkeuken, we visited the family Garritsen in De Achterhoek, they are specialised in growing kale and Jerusalem artichoke. We decided to make our hart warming ribollita with their kale, a traditional dutch crop normally used for Boerenkool stampot.

If kale is not in the season, you can change it to any form of palm cabbage/cavolo nero.

Ribollita for 4 pers

Because this takes about 12 hours, put the dried cannellini beans in plenty of cold water the night before. Before you start with the ribollita, cook the soaked beans with clean water for about 1 hour, together with the sage, rosemary, whole garlic clove and a good splash of olive oil. The beans should still be firm and intact when you drain them, and be sure to save the cooking liquid!

Make the soffritto; bake the onions, celery, carrots and finely chopped garlic in a large cast iron casserole, pot or Dutch oven, until light brown and sweet. Scoop the soaked mushrooms out of the water, add them to the soffritto and keep the soaking water. Add the tomatoes and a good splash of red wine and increase the heat, until the alcohol has evaporated.

Add the mushroom liquid, bean cooking liquid, kale and bread, top up (if needed) with more water to cover. Let it all simmer for about 1 hour. Taste if the kale is cooked but still a bit crunchy, add the cannellini beans and season the ribollita with lemon, salt, pepper and the crumbled peperoncino. Put the ribollita in large bowls or mugs, sprinkle with some finely chopped parsley and drizzle with a generous splash of olive oil. You’re good to go!

Don’t forget to open a bottle of sangiovese. It’s the perfect match with this peasant food because of its powerful tannins and refreshing acidity. We had Chianti Classico form San Giusto, with its elegant tannins and seducing finish. Cheers!