{"id":2185,"date":"2010-08-26T07:20:36","date_gmt":"2010-08-26T14:20:36","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=2185"},"modified":"2010-08-26T07:20:36","modified_gmt":"2010-08-26T14:20:36","slug":"castello-dalbola-ribollita-in-chianti","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2010\/08\/26\/castello-dalbola-ribollita-in-chianti\/","title":{"rendered":"Castello D&#039;Albola &amp; Ribollita in Chianti"},"content":{"rendered":"<p>copyright 2010 art of living,PrimaMedia,Inc\/Maria Liberati<br \/>\n<a href=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2010\/08\/castellodalbola.jpg?ssl=1\"><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" style=\"display: inline; border: 0px;\" title=\"castello d'albola\" src=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2010\/08\/castellodalbola_thumb.jpg?resize=214%2C244&#038;ssl=1\" border=\"0\" alt=\"castello d'albola\" width=\"214\" height=\"244\" \/><\/a><br \/>\nCastello D\u2019Albola is a medieval wonder..in Chianti\u2026a\u00a0 castle with a vineyard\u00a0 that produces award winning wines and the castle is filled with so much history dating back to many a noble family. In honor of my visit there this weekend a traditional Tuscan soup..that dates back to the cucina povera (peasant kitchen) times in Italy..how times have changed ?\u00a0\u00a0 Today this is considered a gourmet dish.<br \/>\n<strong>Ribollita<\/strong> (literally means boiled twice)<br \/>\n<a href=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2010\/08\/ribollitatoscana.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"display: inline; border: 0px;\" title=\"ribollita toscana\" src=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2010\/08\/ribollitatoscana_thumb.jpg?resize=244%2C244&#038;ssl=1\" border=\"0\" alt=\"ribollita toscana\" width=\"244\" height=\"244\" \/><\/a><br \/>\n1 lb of cannelini beans (dry)-soaked overnight, then cooked for approx 1 hour<br \/>\n1lb red cabbage<br \/>\n1 lb savoy cabbage<br \/>\n1\/2 lb fresh spinach-cleaned<br \/>\n1\/2 lb of red, ripe tomatoes<br \/>\n1 potato<br \/>\n1 stick\u00a0 celery<br \/>\n1 carrot, peeled and cleaned<br \/>\n1 small onion<br \/>\n2 garlic cloves<br \/>\ndash of thyme<br \/>\ndash of salt<br \/>\n1\/2 lb of crusty bread sliced thick<br \/>\ngrated pecorino cheese<br \/>\n1\/4 cup extra virgin olive oil<br \/>\n8 cups vegetable broth<br \/>\nhandful\u00a0 fresh parsley leaves chopped<br \/>\nPlace beans in cold vegetable broth and cook till tender. Finely chop onion, garlic, celery, carrot and parsley, place oil in saute pan and place in chopped veggies. Saute till golden brown, then add in thyme and the other vegetables-cut into large pieces. Add in salt,pepper and tomatoes. Add in some liquid from the boiling beans. When beans are tender, add in about 1\/3 of them to the saute pan. Place 1\/3 of bean mixture in food processor and blend. Set remaining third of beans to the side.<br \/>\nAdd processed beans to saute pan. Simmer for approx 5 minutes. Place slice of bread at bottom of terra cotto or earthenware serving bowls and ladle soup on top of bread.Garnish with remaining third of beans and serve.<br \/>\nThis soup is typically eaten the day after it is made (That is why it is called ribollita-twice boiled) and served with a drizzle of olive oil.<br \/>\nMy interview with the wine maker at Castello D\u2019Albola will be published here shortly..<br \/>\nFor more great recipes get your copy of\u00a0 the award winning The Basic Art of Italian Cooking: Holidays &amp; Special Occasions-2nd edition winner of the Best Italian Cuisine Book in the USA by Gourmand World Cookbook Awards.<br \/>\nSee you at the Hudson Valley Wine Festival on Sept 10 &amp; 11<\/p>\n","protected":false},"excerpt":{"rendered":"<p>copyright 2010 art of living,PrimaMedia,Inc\/Maria Liberati Castello D\u2019Albola is a medieval wonder..in Chianti\u2026a\u00a0 castle with a vineyard\u00a0 that produces award winning wines and the castle is filled with so much&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7,30,41,655,32,232,1,374],"tags":[1100,1101,735,1022,1035,997,1102,1103,521,183,14,1104],"class_list":["post-2185","post","type-post","status-publish","format-standard","hentry","category-cucina","category-cucina-povere","category-entertaining","category-slow-food","category-the-mediterranean-diet","category-tuscan","category-uncategorized","category-upcoming-appearances","tag-castello-dalbola","tag-castle","tag-chianti","tag-easy-dinner-recipes","tag-farmhouse-cookbook","tag-female-celebrity-chef-maria-liberati","tag-medieval","tag-ribollita","tag-soup","tag-summer","tag-tuscany","tag-vegetarian-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/2185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=2185"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/2185\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=2185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=2185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=2185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}