Extra-virgin olive oil is the fundamental basis of Italian cuisine. If you take a classic recipe book there are very few recipes of our tradition in which it does not figure among the ingredients. It is often used as a condiment, other times as cooking fat. But there are some dishes where oil really makes the difference. The classic Tuscan ribollita is one of these. In fact in this famous soup oil is a great protagonist. Don’t you believe it? Try to taste the ribollita without oil and then with a nice thread of Tuscan extra virgin, the difference will be considerable. But which oil do you need to use? The new Tuscan oil is perfect. In fact, its intense and slightly bitter flavor that perfectly match with vegetables and bread and enhances its flavor to the nth degree. But how can the extra virgin oil be enhance? If you have never heard of spherification today it is time to learn not only what it is but also how to do it. The result? Some small spheres that create an explosion of flavor in your mouth. So are you ready to try this special ribollita? Follow us in the kitchen!
- 300 g of dried Cannellini beans
- a small bunch of black cabbage
- 500 g of chard
- 1/4 cabbage
- 250 g of potatoes
- 250 g of peeled tomatoes
- 1 large onion
- 1/2 leek
- 1 carrot
- 1 celery coast
- 1 tuft of parsley
- 4 baskets of bread (you can order them from the trusted baker)
- Salt, pepper and oil q.b.
- 125 g Extra virgin olive oil
- Cold seed oil
- 2.5 g of agar agar
- 250 g of water
First put the seed oil in a container and let it cool in the fridge. Cook the cannellini beans in scented water with parsley and celery. In a large pot, take a little oil and add the sliced onion and leek thinly. After a few minutes add celery, carrot and peeled tomatoes. After another 5 minutes add black cabbage, chard and potatoes. When the leafy vegetables start to dry cover with hot water and cook for an hour. When cooking vegetables, take half of the cannellini beans and shake them in cream. Before putting cream and beans in the soup take a little water that will be flavored by the pot to soften your baskets of bread. After adding the cream and the remaining portion of the beans to the soup, let go for another half hour on low heat. It’s time to create our olive oil balls. We need a dropper or a syringe without a needle. Put the water and the agar on the fire and let it heat up to the boil.
After that, let the water temperature drop below 40 ° and add the oil, creating the emulsion of water, oil and agar with the immersion mixer. When the emulsion is completed, take the mixture with the dropper and let it fall into the cold seed oil. The contact of the agar with the cold will instantly thicken your drops that will fall on the bottom of the tank. At this point the dish is ready.
Open the bread baskets in half and place a basket of bread on each plate. Wet them with the hot vegetable broth that we took from the soup. After that, place a generous dose of soup inside each basket. Season with a drizzle of raw oil and place a few balls of new olive oil. Garnish with a few tufts of parsley and a few rings of raw onion and your plate is ready!