F&W used to be a trusted standard in cooking. Now not so much. This "recipe" the way its written, is proof. Also ratings and reviews are often misleading. I now only visit when I cant resist the temptation of their photos. Sad.Read More
The recipe is not very authentic or proper. Some proportions, ingredients and technique are quite wrong. Authentic ribollita always uses lacinato kale (cavolo nero or black kale, not just any kale), plus Swiss chard and Savoy cabbage. Canned cannellini beans is a joke. You need the bean cooking liquid so the way to go is to cook the dry beans (separately). The quantity of tomatoes is excessive. It's not a tomato soup. You only need 1 tomato. The quantity of garlic and olive oil is way over the top. 2 garlic loves and 4-5 EVOO tbsp is norm to make the soffritto with these quantities of onion, carrot and celery (1 each). Ribollita is strictly vegetarian so no chicken stock. Yes, some people sneak pancetta into it, but not original. The bread should not dissolve, it should be soaked in the liquid, so you add it 10 min before the end of cooking, when adding the beans. It looks too thin in the photo. It should have a thick stew consistency. Finally, traditional ribollita doesn't use grated parmigiano on top.Read More
The recipe has significant errors and Ribollita is good when given the right proportions. Fix it or you will have very unhappy customers. Don't risk our lack of trust in your recipes.Read More
Seems like a killer soup if the recipe was any good. My end result was ok but not worth the time, what I have to offer might help you get much better results. If I try again I’ll update the comment.
Before the issues, I have to mention that there is a huge difference in saying to add either water or chicken stock; along with optional garlic, red pepper flakes, and Parmesan rind. One way you have a soup, the other you have onion tomato water with kale. Can we just have a recipe? I get spice to be optional if it’s going to cause a meal to be spicy, but this isn’t near enough for that. It just punches the flavor.
Here’s the problems with the recipe, and it’s mostly because he cooks without measuring and assumes all measurements here.
1 cup of oil is way too much. Start with 1/4 cup and add more if needed. I had a soup of oil and simmering mirepoix before I added the tomatoes, and nothing was about to brown off the bottom of anything else. Meaning no good flavor building.
The obvious misprint of tomatoes. just 1 15 oz can is right, though good luck finding it. I just halved a 30 oz can of san marzano tomatoes.
The bread isn’t measured. I put in 4 slices, and I probably could have doubled it to equal the amount shown in the 1 second shot in his video.
If you use canned beans, he is way off. 2 15 oz cans of beans is close to 3 cups not 4. And if you blend 1 cup of those beans with 1 cup of water you get bean water. Not a thick roux style paste.
After the tomato reduction, the soup requires over an hour of additional simmering, but no mention of partially covered or uncovered, which yields extremely different results. I recommend uncovered for at least half of it.
The 2 hour total time is rubbish. He’s talking about 2 hours of cooking time if you add up all of his recipe’s mentioned time together. To get all the ingredients chopped and ready you can add another 30-60 minutes easily. Use a food processor for the mirepoix or it’s not worth the hassle. Even with a food processor assume 2.5 hours if you’re lightning fast.Read More
This is a great recipe but there are errors in the instructions:
1 cup of oil is not required. You only need about a quarter cup. Just add enough oil to cook and brown the vegetables in Step 1.
The crushed tomatoes are listed twice, you only need one can.
Watching the video is really helpful and will help you visualize the doneness of caramelization and reduction of the tomatoes before progressing to the next steps. It's a fantastic recipe, I hope F&W makes these simple edits to improve user experience.
Fabulous recipe. The caramelization is key. I used half the oil and a single can of tomatoes. I also added a small package of pancetta which I browned down and deglazed with a bit more wine and I added a wee bit of nutmeg at the end.Read More
1cup of oil? Is that a misprint?Read More
This dish is amazing! The tastes and textures are like nothing I've ever had before. A symphony in your mouth. Thank you. And one can of tomatoes only for those who asked.Read More
I have not made this yet, however I plan to. Is it one can or two cans of San Marzano tomatoes? Thank you.Read More
This seems to call for two cans of crushed tomatoes, though they are listed separately. Is it one can, accidentally listed twice, or two cans?Read More
This was amazing. It was well worth the time and attention to detail. Great way to spend a Sunday afternoon.Read More