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Feb 20th Recipe

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GEORGE'S RECIPES FOR 2-20-2014

 

Ribollita

Ingredients

  • 5 tablespoons olive oil
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 tablespoon minced garlic
  • Salt and ground black pepper
  • 2 cups cooked or canned cannellini beans
  • 1 15-ounce can whole peeled tomatoes
  • 4 cups vegetable stock or water
  • 1 fresh rosemary sprig
  • 1 fresh thyme sprig
  • 1 pound chopped kale or escarole
  • 4 large, thick slices whole-grain bread, toasted
  • 1 small red onion, thinly sliced
  • 1/2 cup freshly grated Parmesan

Preparation

1.Put 2 tablespoons of the oil in a large pot over medium heat. When it's hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.

 

2.Heat the oven to 500 degrees. Drain the beans; if they're canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.

 

3.Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.

 

4.Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.

 

 

YIELD    4 servings

 

 

PROVENCAL FISH STEW

Ingredients

  • 1 cup cooked or canned chickpeas
  • 4 tablespoons olive oil
  • 1 cup fresh bread crumbs
  • Salt and ground black pepper
  • 1 tablespoon minced garlic
  • 1/4 cup niçoise or oil-cured olives, pitted and chopped
  • 1 tablespoon capers, chopped
  • 2 or 3 anchovy fillets, finely chopped
  • 2 tablespoons tomato paste
  • 1 pound spinach
  • 2 cups fish or vegetable stock, or water
  • Pinch red chile flakes (optional)
  • 8 ounces squid, roughly chopped
  • 8 ounces shrimp, roughly chopped  

Preparation

1. Drain chickpeas. If you used dried, reserve cooking liquid; if they are canned, discard the liquid and rinse the chickpeas. Put 2 tablespoons oil in a large skillet over medium heat. When it's hot, add bread crumbs, sprinkle with salt and pepper and cook, stirring frequently, until they're crisp and toasted, 3 to 5 minutes. Remove from pan.

 

2.Add the remaining 2 tablespoons oil to the skillet; increase heat to medium-high. When oil is hot, add garlic, olives, capers and anchovies. Cook, stirring occasionally, until fragrant, a minute or two. Add tomato paste and cook, stirring occasionally, until it darkens slightly, 2 to 3 minutes.

 

3.Start adding spinach a handful at a time; keep stirring until all the spinach fits in the pan and starts to release its water; sprinkle with a little more pepper, then add the stock, chickpeas and red chile flakes if you're using them. Adjust the heat so the mixture bubbles gently but steadily, then stir in the squid and the shrimp. Cook until the seafood is just cooked through, 2 to 3 minutes.

 

4.Taste and adjust the seasoning. Divide among bowls, sprinkle with bread crumbs and serve.

 

YIELD   4 servings