TUSCAN RIBOLLITA WRAPPED IN CAVOLO NERO, CRISPY ROOTS, AND WHITE TRUFFLE OYSTER SAUCE

 

THIS MODERN VISION LOOKS AT TRADITION , SEEKING THE BALANCE BETWEEN MEMORY AND CONTEMPORARY INNOVATION. 

THERE IS ALL OF TUSCANY IN THIS DISH: THE EARTH, THE FIRE AND THE MEMORY OF THE FARMHOUSE THAT SMELLS OF THE BREAD SOUP.

A LEFTOVER DISH BORN IN TUSCAN FARMHOUSES, WHEN STALE BREAD AND SEASONAL VEGETABLES TURNED TO GOLD IN THE PAZIENT HANDS OF HOUSEWIVES.

THE CRUNCHY ROOTS ADD VERTICALITY AND TEXTURE, WHILE THE WHITE TRUFFLE OYSTER SAUCE ADDS A SOPHISTICATED, MARINE DIMENSION.

RIBOLLITA, A SYMBOL OF POOR CUSINE IN AN ERA WHICH TRADITIONAL CUSINE RISKS LOSING ITS CONNECTION WITH ITS ROOTS, REVIVES IN THIS VERSION.

 

MAKE 4

 

FOR RIBOLLITA

4 little Tuscan stale bread or stale sourdough bread

1 red onion

One clove of garlic

1 leek only the white part

1/2 celery ribs

200 g of potatoes

100 g of chard

1 tomato peeled

a tablespoon of concentrate

1 little carrots

thyme

200 grams of cooked white dried beans in water

cabbage black boiled

savoy cabbage

salt and pepper to taste

extra virgin olive oil

1 tbsp white truffle oil TRUFFITALY

 

 

 

FOR CAVOLO NERO OIL

50 g cavolo nero roasted

100 g sunflower oil

2 g salt

 

FOR OYSTER SAUCE

6 0yster

1 Shallot

200ml Champagne

200ml fish stock

1 tsp butter

1tbsp white butter TRUFFITALY

Salt

Pepper

 

FOR GARNISH

Yellow and orange carrots

 

FOR RIBOLLITA

Finely chop the white part of the leek together with the red onion and sauté in olive oil. Add the chopped garlic and continue to sauté for one more minute. Add the peeled tomatoes and the tablespoon of tomato paste, then cook over low heat for another ten minutes. Add the savoy cabbage, chopped chard, potatoes, and carrots cut into small pieces. Cover with a lid and cook for a further ten minutes, stirring occasionally to prevent sticking. Let the soup simmer gently for at least thirty minutes.

Meanwhile, pass half of the cooked beans through a food mill. Combine them with the remaining whole beans and their cooking liquid, then add everything to the vegetables as they continue to cook. Add a sprig of thyme and continue cooking for another twenty minutes. Adjust the seasoning with salt.

Layer the resulting soup with Tuscan bread in a tureen, alternating soup and bread until all the ingredients are used. Refrigerate and let it rest overnight.

The next day, heat a pan with a drizzle of olive oil and add the ribollita. Cook for a few minutes, then allow it to cool slightly. Add 1 tablespoon of TRUFFITALY white truffle oil.

Finally, take boiled cavolo nero leaves with the central rib removed, lay them flat on a cutting board, place a suitable amount of ribollita on top, and roll them up to form a small sausage shape.

 

 

 

FOR CAVOLO NERO OIL

Combine all ingredients in a pan and blend and heat to 90° and blend with hand blender,  after pass trough muslin.

Chill over ice

 

FOR OYSTER SAUCE

Finely chop the shallot and sauté it gently in a small amount of butter. Add the champagne and let it reduce by half over low heat. Add the fish stock and reduce again by half. Bring the mixture to around 60°C, then add the oyster meat with its liquor and blend at maximum speed. Strain through a fine sieve. Season with salt and pepper to taste. Finish by incorporating the Truffitaly white truffle butter.

FOR GARNISH

Slice the carrots thinly using a mandoline and fry them at 160°C until golden. Drain on absorbent paper.

 

TO COMPLETE

Heat the ribollita roll in the oven for one minute. Brush it with a light coating of TRUFFITALY white truffle oil and place it on one side of the plate. Spoon a generous amount of oyster sauce alongside it and finish with a few drops of cavolo nero oil. Arrange the crispy fried carrot slices on top of the ribollita roll.

 

Created by Ivonne Barillari