On Tap Oil & Vinegar Recipe Detail

Ribollita

with Braised Butter Beans
with Milanese Gremolata & Extra Virgin Olive Oils

Ingredients:

• 1 lb large white beans, butter beans or dried lima beans, soaked overnight
• 1 bunch kale, rinsed and chopped
• 1 large onion, diced
• 1 whole clove garlic + 4 cloves minced
• 1 large red pepper, diced
• 2 medium zucchinis, chopped
• 1 cup torn basil leaves
• 1/2 cup Extra Virgin Olive Oil
• 1/4 cup Milanese Gremolata Olive Oil
• 8 cups chicken stock/broth or vegetable stock
• 4 large tomatoes, skinned, seeded and diced
  (or 28 oz can diced tomatoes in juice)
• 1/2 cup Pecorino Romano Cheese, grated
• 1/2 cup flat leaf parsley, chopped
• 1 loaf chewy crusty bread
• Fresh ground pepper and sea salt to taste.

Directions:

Soak beans overnight, then rinse and strain.

In large stockpot, heat 1/4 cup olive oil over medium heat. Add onion and red pepper and sauté about two minutes. Add minced garlic and sauté another minute. Add stock and drained beans. Simmer on medium low, uncovered, about an hour until beans are tender.

Meanwhile, preheat oven to 400°F. Cut bread into 1" slices and brush liberally with remaining 1/4 cup olive oil. Toast bread slices in a single layer on baking sheet, oiled side up, top rack of oven for 12 minutes, or until golden brown. Cut whole clove of garlic in half and using cut side, rub toasted bread slices then set aside.

When beans are almost tender (about 1 hour), add tomato and kale to pot. Simmer additional 20 minutes, add zucchini and basil, simmer 5 minutes.

Place one toasted slice of bread in each bowl. Ladle hot ribollita over toasted bread. Finish each bowl with drizzle of Milanese Gremolata Olive Oil, sprinkle of Pecorino Romano, and pinch of flat leaf parsley.

Serves 6-8 generously.