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Foodie Thursday

Resident chef Nigel Barden is here with today's mouth-watering 'Foodie Thursday' dish - Ribollita! Plus, Simon has another one of your confessions for the collective to mull over.

1 hour, 55 minutes

Last on

Thu 12 Nov 2015 17:05
Â鶹ԼÅÄ Radio 2

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Music Played

  • Blondie

    Picture This

    • Atomic: The Very Best Of Blondie.
    • EMI.
    • 3.

  • Coldplay

    Adventure Of A Lifetime

    • (CD Single).
    • Parlophone.

  • Stevie Wonder

    Sir Duke

    • Stevie Wonder - Song Review.
    • Motown.

  • Electric Light Orchestra

    When I Was A Boy

  • Nina Simone

    My Baby Just Cares For Me

    • Heartbeat - The 60's Gold Collection.
    • Global Television.

  • CeeLo Green

    Music To My Soul

    • (CD Single).
    • Warner Bros.

  • Dream Warriors

    My Definition Of A Boombastic Jazz Style

    • Dream Warriors - Beats Rhymes & Bassl.
    • 4th And Broadway.

  • U2

    Angel Of Harlem

    • U2 - The Best Of 1980-1990.
    • Island.
    • 12.

  • Pentatonix

    Can't Sleep Love

    • Pentatonix.
    • RCA.

  • Bobby Darin

    Mack the Knife

    • Songs Of The Century (Disc 1).
    • Global Records & Tapes.

  • Chris Rea

    Let's Dance

    • Auberge EP.
    • East West Records.

  • The Bonzo Dog Band

    The Intro & The Outro

    • (CD Single).
    • China Records.

  • Anastacia

    Take This Chance

    • (CD Single).
    • CMG.

  • Howard Jones

    New Song

    • Fantastic 80's - 3 (Various Artists).
    • Parlophone.

  • Kenny Rogers

    Lucille

    • Country Ballads (Various Artists).
    • Virgin.

Ribollita

by Hugh Fearnley Whittingstall from ‘Love Your Leftovers’ (Bloomsbury)Ìý

This thrifty Italian classic is a triumph of forgiveness when it comes to making the most of leftovers.Ìý Its name means reboiled – the intention being that it could be made in vast amounts, then reheated on subsequent days.Ìý It’s not only a great vehicle for leftover cannellini beans, but also all manner of cooked & raw veg, & even a scrap of Parmesan rind.

Ìý

Serves 4-6

Ìý

Prep time 20 mins

Ìý

Cooking time 40 mins

Ìý

2 tbsp olive oil, plus extra to finish

1 onion, finely chopped

1 carrot, finely chopped

1 celery stick, finely chopped

1 garlic clove, finely chopped

Small sprig of rosemary

Any roast roots, such as carrots, parsnips, celeriac, even potatoes, chopped fairly small.

1-1.5L veg or chicken stock, depending on the amount of veg & pulses you’re using

400g tin whole plum tomatoes, roughly chopped

200-400g cooked cannellini beans, drained & rinsed if tinned

100-150g cooked chickpeas, drained & rinsed if tinned

Piece of Parmesan rind (optional)

Few handfuls of shredded greens, fresh or leftover (see tips & swaps)

Salt & freshly ground black pepper

Ìý

To serve

Ìý

4-6 slices of slightly stale sourdough bread

1 garlic clove, halved

Some well-flavoured extra virgin olive oil.

Ìý

Ìý

Method

Heat the olive oil in a large saucepan over a medium-low heat. Add the onion, carrot & celery with a pinch of salt & sauté until softened, about 10 mins.Ìý Add the garlic, rosemary & any leftover roots, & give everything a stir for a minute. Tip in the stock, tomatoes & pulses.Ìý Add the Parmesan rind, if you have one, & season with a few grinds of black pepper.Ìý Bring to a simmer & lower the heat. Cook gently for 30 mins, adding any raw greens 5-10 mins before the end to become tender.Ìý Add cooked leaves at the end, just to heat through. Fish out the rosemary sprig & Parmesan rind & season with salt & pepper to taste. Lightly toast the bread.Ìý Rub with the cut surface of the garlic, then place a slice of toast in each warmed bowl.Ìý Ladle the ribollita over the top & trickle over a little extra virgin olive oil before serving.

Ìý

Tips & swaps

Ìý

Leftover greens.Ìý These can be the odd raw & less-than-perky leaves of cabbage or cavalo nero, or leftover cooked veg.Ìý You can also add salad leaves, such as radicchio, rocket & lettuce.

Broadcast

  • Thu 12 Nov 2015 17:05
    Â鶹ԼÅÄ Radio 2