Hailing from Tuscany, ribollita is a cinch to prepare, yet impressive enough to serve to your guests. We’ve SPRUCED UP this version with crunchy parmesan croutons you’ll love
LEMONGRASS PORK MEATBALL SOUP WITH NOODLES, PUMPKIN & MUSHROOMS
SERVES 4
2 tbs vegetable oil
1 red onion, halved, thinly sliced
2 garlic cloves, finely chopped
½ bunch coriander with roots, washed
¼ cup (60ml) fish sauce, plus extra to taste
⅓ cup (100g) tom yum paste
2 lemongrass stalks, white part only, bruised with the back of a knife
8 makrut lime leaves
500g kent pumpkin, peeled, cut into 1.5cm wedges
200g wide rice noodles
120g shiitake mushrooms, sliced
Juice of 1 large lime, or to taste, plus lime cheeks to serve
Thai basil and mint sprigs, to serve
Fried shallots, to serve
LEMONGRASS PORK MEATBALLS
500g pork mince
1 small red onion, finely chopped
2 tbs fish sauce
2 tbs finely grated lemongrass, white part only
2 garlic cloves, crushed
1 bird’s-eye chilli, finely chopped
¼ cup coarsely chopped coriander
To make the lemongrass pork meatballs, combine all ingredients in a large bowl, season and mix well with your hands to combine. Roll heaped tbs of mixture into balls, place on a tray and refrigerate for 30 minutes.
Heat oil in a large saucepan over medium-high heat. Add meatballs and cook, turning occasionally, for 3-4 minutes until browned all over. Transfer to a plate.
Add onion and garlic to pan and cook, stirring occasionally, for 5 minutes or until tender. Meanwhile, finely chop coriander roots and stems (reserve leaves to serve), add to the pan, then add fish sauce and 2L water. Add tom yum paste and lemongrass, and stir to combine. Crush lime leaves in your hand to release the fragrance and add to pan. Add pumpkin, bring to a simmer, cover and cook for 8 minutes or until the pumpkin starts to soften.
Add noodles to the broth, pushing into the liquid to submerge, then add mushrooms and meatballs. Bring to a simmer and cook, uncovered, for 5 minutes or until noodles are al dente and meatballs are cooked through. Add lime juice, check the seasoning and adjust with more fish sauce or lime juice, if desired.
Divide soup among serving bowls, top with herbs and fried shallots, and serve with lime cheeks alongside.
RIBOLLITA WITH CRUNCHY CROUTONS
SERVES 4
⅓ cup (80ml) extra virgin olive oil, plus extra to serve
250g day-old sourdough bread, torn into bite-sized pieces
60g finely grated parmesan, plus
1 reserved parmesan rind (optional)
1 onion, finely chopped
3 carrots, finely chopped
2 celery stalks, finely chopped
6 garlic cloves, crushed
1 tbs coarsely chopped sage
3 thyme sprigs
½ tsp crushed fennel seeds
Pinch of dried chilli flakes
250g cavolo nero (about 1 bunch), stems removed, leaves roughly torn
400g can white beans, drained, liquid reserved (we used cannellini beans)
2 x 400g cans cherry tomatoes
Heat ¼ cup (60ml) oil in a large ovenproof casserole over medium-high heat. Add two-thirds of the torn bread. Cook, stirring occasionally, for 5 minutes or until crisp and golden. Quickly toss in half the parmesan, stir to coat and, using a slotted spoon, transfer to a tray lined with paper towel. Season and set aside.
In the same casserole, heat remaining 1 tbs oil. Add onion, carrot and
