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| Another culinary
experience we had was a private lesson from a chef from Florence.
We learned how to make the perfect risotto. Here I am sampling
it. |
| We also had
some delicious pork roast served with white grapes, zucchini
flan, and of course, a glass of chianti. We were certainly
glad we had our enzymes on hand to help us digest this huge
meal! |
| Going
back to the USA…Saying good bye to Italy…we left at
3:30AM…again, many flight issues…but still, all
and all…it was worth the effort to get there. |
The
end…that
concludes my story about Italy…I could go on with 100’s
more pictures, more stories, more food, more cycling adventures,
more friends made…all I can say is…if you have
the desire to follow a dream…do it. This was a dream
come true trip…absolutely fantastico! Until next time…ciao…
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Recipes:
Rebollita means "reboiled," and was primarily a soup
made by the peasants of Tuscany. It focuses on using fresh
vegetables from the garden, as well as day-old bread, which
was a way to make the food-budget go a little further back
in the day. This is an authentic Italian dish that you’ll
see in Tuscany in many of the restaurants today. It is a very
simple, but delicious recipe. Try any of your favorite vegetables!
Rebollita
(Tuscan Vegetable and Bread Soup)
Ingredients:
• 1/2 cup extra-virgin olive oil
• 3 to 4 cloves garlic, chopped
• 1 leek
• 1 onion, choped
• 2 carrots, diced small
• 2 zucchini, diced small 2 quarts chicken broth
• 1 head black leaf kale, sliced and chopped
• 2 celery stalks, sliced finely
• 1/2 cup parsley or arugula leaves, chopped
• 1 small bunch of basil, leaves torn
• 2 cups fresh cherry or roma tomatoes, chopped
• 1/2 tsp oregano
• freshly ground, black pepper
• 1 tsp sea salt
• 1 - 10 ounce can cannellini (white beans)
• 1/2 pound stale italian bread
• freshly grated parmesano-reggianno or pecorino cheese
What to do:
| 1. |
Heat 1/4 cup olive oil. Saute garlic until
just beginning to brown. Add onions and sauté a
few minutes more. |
| 2. |
Add hardest vegetables and sauté first for about
3 minutes. |
| 3. |
Add a cup of chicken broth and bring to a simmer. Add
the kale, other vegetables
(except the beans), and basil. |
| 4. |
Cook for 20 minutes, covered. Add the beans, the rest
of the broth. |
| 5. |
Add tomatos, oregano, and season to taste with salt
and pepper. |
| 6. |
Cook for 90 minutes. Soup will not be thick yet. |
| 7. |
Soup can be refrigerated and served the next day or
reheated and served the same day. |
| 8. |
To serve: Tear bread into the soup. Heat while stirring
until the
bread breaks apart and thickens the soup. Add more broth or
water
if needed. |
| 9. |
When the soup is done, turn off the heat and stir in
1/4 cup olive oil. Taste for
salt. |
| 10. |
Serve with the freshly grated cheese and chopped fresh
basil on
top. |
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