3-oz. piece of Parmesan with rind- 1 large loaf crusty white bread
- 2 tbsp. olive oil • 1 large yellow
onion, chopped • 2 carrots,
chopped • 3 stalks celery, chopped - 4 cups vegetable stock • 1 can
(28 oz.) crushed tomatoes • 1 can
(15 oz.) cannellini beans, rinsed - 1 tbsp. sherry vinegar^ u^ Cut rind
from cheese. Tear small pieces
of bread to measure 3 cups; cut
6 slices from remaining bread.
In large saucepan, heat oil
over medium-high. Add onion,
carrots, and celery; cook until
soft, about 10 minutes. Add
stock, tomatoes, and cheese
rind; bring to boil. Add beans
and torn bread; simmer for
about 10 minutes. Add vinegar;
season. Shred cheese; divide
among bread slices. Broil until
golden, 3 to 5 minutes. Serve
toasts with soup. Serves 6.
Ribollita with Crispy Parmesan Toast
4 oz. chopped pancetta • 4 oz.
baby spinach • 1 large egg • 2 large
egg yolks • 1 cup grated Pecorino
Romano • 1 lb. refrigerated
gnocchi • 1/2 tsp. lemon zest, plus
1 tbsp. juice (from 1 lemon)^ u^
In large skillet, cook pancetta
over medium heat until
crisp. Transfer to plate. Add
spinach to skillet; toss with
drippings until wilted. In bowl,
whisk egg, egg yolks, and
1/2 cup cheese. In pot of salted
boiling water, cook gnocchi
until tender, 3 to 5 minutes.
Drain pasta; reserve 1/2 cup of
cooking water. Whisk cooking
water and lemon juice into
eggs. Add gnocchi, remaining
1/2 cup cheese, and eggs to
skillet; cook, stirring, until sauce
thickens, about 1 minute. Top
with pancetta and lemon zest.
Season with pepper. Serves 4.Lemony Gnocchi with Spinach