Friday, March 15, 2013

Roast pumpkin ribollita with baked ricotta recipe and ingredients

Ribollita was traditionally cooked using all the leftovers from the previous day, but it's so incredibly delicious that it's often make in its own right. It literally means 're-boiled' and embraces the heart and soul of humble, Italian cookery. I love it
Roast pumpkin ribollita with baked ricotta
Roast pumpkin ribollita with baked ricotta

Serves 8

Roast pumpkin ribollita with baked ricotta ingredients: 1 small (about 1kg) butternut pumpkin. 1 tsp fennel seeds. 1 dried red chilli or 1 tsp dried chilli flakes. Olive oil. 2 red onions, finely chopped. 2 carrots, finely chopped. 2 celery stalks, finely chopped. 4 garlic cloves, finely chopped. 2 x 400g cans cannellini beans. 2 x 400g cans tomatoes. 2 fresh bay leaves. 2 handfuls cavolo nero (Tuscan cabbage) or Savoy cabbage. 250g good-quality ricotta. 1 lemon. Extra virgin olive oil

Roast pumpkin ribollita with baked ricotta recipe: 1- Preheat oven to 190C. Cut pumpkin into chunky 3cm wedges and place in a large roasting pan. Sprinkle over the fennel seeds, crumble over the chilli and season with salt and pepper. Drizzle with a good lug of olive oil, toss well to coat and spread in a single layer. Roast in the oven for 45-50 minutes until soft, sticky and caramelized at the edges. Leaves to cool slightly. 2- Drizzle a good lug of olive oil in a large saucepan over low heat. Add the onion carrot, celery and garlic, then fry gently, stirring often, for 15 minutes or until sticky and soft but not coloured. Drain one can of beans, then add them both (including the liquid from one) to the vegetables along with tomatoes and bay leaves, then gently bring to the boil. 3- Click off the cavolo nero or cabbage leaves (discarding any tatty ones), then cut away the stalks and roughly slice the leaves. Add the pan, season well, then stir through. Scoop the roasted pumpkin away from the skin and add to the pan, then gently stir through-you want the soup thick, but not dry so add a splash of boiling water if needed. Cover and simmer over low heat for 30 minutes or until you have a thick, rich soup. 4- Meanwhile, Place ricotta in a baking dish, drizzle with a good lug of olive oil, Season well and grate over the zest from the lemon. Place in the oven for 25-30 minutes until lightly golden. 5- Serve the soup with a drizzle of extra virgin olive oil, a squeeze of lemon and some baked ricotta crumbled over