Text 17302, 108 rader
Skriven 2011-11-01 22:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: BB 127
==============
-=> Quoting Michael Loo to Burton Ford <=-

 ML> a PETA member...
 ML> He goes to Glenn Beck rallies.

That's a strange and I suspect rare combination.

Here's something that would rankle Ian, a fritter that's called a
soup...


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Ribollita "Da Delfina" Pt 1
Categories: Italian, Fritters
  Servings: 30

      1 c  plus 2 tablespoons
           extra-virgin olive oil, plus
           more as needed 
      2 c  large-diced yellow Spanish
           onion 
      1 c  large-diced peeled rutabaga
      1 c  large-diced peeled carrot 
      1 c  large-diced peeled butternut
           squash 
      1 c  large-diced fennel 
      4 ts kosher salt 
      3    packed cups coarsely chopped
           savoy or napa cabbage 
      3    packed cups cavolo nero,
           stems cut off and discarded,
           leaves coarsely chopped 
      3 c  canned whole peeled tomatoes
      2    rinds Parmigiano-Reggiano 
    1/2 lb stale, crustless bread,
           broken up into small chunks
           Finishing-quality
           extra-virgin olive oil 
           Wedge of Parmigiano-Reggiano
           for grating  

Ribollita, a filling bowl of minestrone thickened with day-old
bread. When Nancy Silverton decided to adapt this wintry soup for
The Mozza Cookbook she looked to the restaurant Da Delfina, where
they do ribollita a little different, transforming it from soup to a
crunchy soup-based fritter.

Combine 1/2 cup of the olive oil, onion, rutabaga, carrot, squash,
and fennel in a large saute pan over medium- low heat. Season with 2
teaspoons of the salt, and cook to sweat the vegetables for about 10
to 15 minutes, stirring occasionally to prevent them from browning,
until they are tender. Reduce the heat to medium low and let the
vegetables sweat in their own juices another 8 to 10 minutes, until
they're very soft. Add the cabbage and cavolo nero, season with
another 2 teaspoons of the salt, and cook to wilt the cabbages
slightly, about 2 minutes. Reduce the heat to low, add 1/2 cup of
the remaining olive oil, and cook without stirring until the juices
released from the vegetables have boiled down and the pan is almost
dry, about 15 minutes. Break the tomatoes up into the pan. Add the
Parmigiano- Reggiano rind(s), and 1 cup of water, and cook the soup
at a low simmer for 21/2 to 3 hours, adding another cup of water
from time to time so the vegetables are always barely covered with
water, until the root vegetables are very tender but not
disintegrated. When the vegetables are done, continue to cook until
there is no water left in the pan and the soup is stiff enough that
you can stand a wooden spoon straight up in it.

Transfer the soup to a large mixing bowl and remove and discard the
Parmigiano-Reggiano rind(s). Add the bread and beat it vigorously
into the soup with a wooden spoon so it breaks up and is suspended
in the soup. If you have large chunks of bread in the soup, it will
cause the patties to fall apart when you fry them. Set the soup
aside to cool to room temperature, then cover the bowl tightly with
plastic or transfer the soup to an airtight container and
refrigerate it overnight or for at least 1 hour. The soup can be
made to this point up to five days in advance. 

Adjust the oven rack to the middle position and preheat the oven to
400 F.

Scoop out 1 cup of soup and mold the soup between your palms as you
would a hamburger patty, forming a square patty about 1 inch thick,
and place it on a baking sheet. Repeat, forming the remaining soup
patties in the same way. Cover the baking sheet tightly with plastic
wrap and place it in the refrigerator to chill the patties for at
least 30 minutes before frying them. The patties can be formed up to
one day in advance. 

Posted by: Caroline Russock
Recipe by: Nancy Silverton, The Mozza Cookbook 
Source: Restaurant Da Delfina

  From: Serious Eats                    
 
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Cheers

YK Jim


... Use that name which identifies it most correctly. - Escoffier

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