LEFTOVER
ROAST
RIBOLLITA RIBOLLITA
SERVES 4-6SERVES 4-6
Ribollita gives off the Ribollita gives off the
aromas of southern Italy aromas of southern Italy
as soon as you lift the lid of as soon as you lift the lid of
the pot. It has to be the tomatoes used the pot. It has to be the tomatoes used- the acidity and sweetness are perfectly – the acidity and sweetness are perfectly
balanced. As a kid, I was lucky enough balanced. As a kid, I was lucky enough
to live next door to an Italian family who to live next door to an Italian family who
would bottle their own tomato sauce would bottle their own tomato sauce
each year. They always gave our family each year. They always gave our family
half-a-dozen bottles and I treasured half-a-dozen bottles and I treasured
every time we opened one of them.every time we opened one of them.
1 cup (250ml) olive oil1 cup (250ml) olive oil
1 onion, finely chopped1 onion, finely chopped
4 garlic cloves, crushed4 garlic cloves, crushed
500g leftover roast beef, chicken or 500g leftover roast beef, chicken or
pork (we used beef brisket), shreddedpork (we used beef brisket), shredded
1L (4 cups) tomato passata1L (4 cups) tomato passata
2 celery stalks, finely chopped2 celery stalks, finely chopped
400g can red kidney beans, 400g can red kidney beans,
rinsed, drainedrinsed, drained
500g conchiglie (large pasta shells)500g conchiglie (large pasta shells)
2 tsp dried chilli flakes2 tsp dried chilli flakes
Finely grated zest and Finely grated zest and
juice of juice of^11 // 22 a lemon a lemon
Heat oil, onion and Heat oil, onion and
garlic in a saucepan garlic in a saucepan
over medium heat over medium heat
and cook gently, stirring and cook gently, stirring
occasionally, for 5 minutes or occasionally, for 5 minutes or
until onion has softened. Add until onion has softened. Add
meat, passata, celery and meat, passata, celery and
beans. Cover and cook, stirring beans. Cover and cook, stirring
occasionally, for 30 minutes occasionally, for 30 minutes
or until rich and combined.or until rich and combined.
Meanwhile, cook the Meanwhile, cook the
pasta according to packet pasta according to packetinstructions. Drain and toss through instructions. Drain and toss through
tomato mixture with chilli and lemon zest tomato mixture with chilli and lemon zest
and juice. Season and serve immediately.and juice. Season and serve immediately.CHICKPEA, ORANGE CHICKPEA, ORANGE
& CALAMARI SALAD& CALAMARI SALAD
SERVES 4SERVES 4
This salad is served everywhere in local This salad is served everywhere in local
delis in Rome and is known as delis in Rome and is known as insalata insalata
di ceci e calamaridi ceci e calamari. I could eat it every. I could eat it every
weekend. Fresh sunflower oil at the right weekend. Fresh sunflower oil at the right
temperature for frying is the key to success.temperature for frying is the key to success.3 squid tubes (about 450g), cleaned, 3 squid tubes (about 450g), cleaned,
thinly sliced into ringsthinly sliced into rings
400g can chickpeas, rinsed, drained (we 400g can chickpeas, rinsed, drained (we
used Woolworths Macro)used Woolworths Macro)
1 tbs extra virgin olive oil, plus 1 tbs extra virgin olive oil, plus
extra to drizzleextra to drizzle
2 garlic cloves, crushed2 garlic cloves, crushed
Sunflower oil, to deep-frySunflower oil, to deep-fry(^11) // 33 cup (50g) chickpea flour (besan) cup (50g) chickpea flour (besan)
(^11) // 33 cup (65g) rice flour cup (65g) rice flour
1 orange, peeled, thinly sliced into rounds1 orange, peeled, thinly sliced into rounds
1 Asian (red) eschalot, thinly sliced1 Asian (red) eschalot, thinly sliced
(^33) // 44 cup (190g) hummus cup (190g) hummus
Finely chopped flat-leaf parsley leaves Finely chopped flat-leaf parsley leaves
and micro parsley (optional), to serveand micro parsley (optional), to serve
ORANGE & RED WINE VINEGAR DRESSINGORANGE & RED WINE VINEGAR DRESSING
Juice of 1 orangeJuice of 1 orange
2 tbs red wine vinegar2 tbs red wine vinegar
2 tbs extra virgin olive oil2 tbs extra virgin olive oil
For the dressing, whisk all ingredients For the dressing, whisk all ingredients
in a bowl until well combined. Set aside.in a bowl until well combined. Set aside.
Pat squid and chickpeas dry with paper Pat squid and chickpeas dry with paper
towel and set aside.towel and set aside.
Heat olive oil in a large frypan over Heat olive oil in a large frypan over
high heat. Add chickpeas and garlic and high heat. Add chickpeas and garlic and
cook, stirring every minute, for 6 minutes cook, stirring every minute, for 6 minutes
or until golden. Set aside.or until golden. Set aside.
To make the calamari, half-fill To make the calamari, half-fill
a deep-fryer or large saucepan with a deep-fryer or large saucepan with
sunflower oil and heat to 180°C (a cube sunflower oil and heat to 180°C (a cube
of bread will turn golden in 90 seconds of bread will turn golden in 90 seconds
when the oil is hot enough). Combine when the oil is hot enough). Combine
flours in a bowl. Working in batches, toss flours in a bowl. Working in batches, toss
squid in flour mixture, then transfer to a squid in flour mixture, then transfer to a
fine sieve and shake off excess. Deep-fry fine sieve and shake off excess. Deep-fry
squid, turning halfway, for 2 minutes or squid, turning halfway, for 2 minutes or
until light golden and crisp. Remove with until light golden and crisp. Remove with
a slotted spoon and drain on paper towel.a slotted spoon and drain on paper towel.
Place chickpea mixture, orange slices Place chickpea mixture, orange slices
and eschalot in a small serving dish and and eschalot in a small serving dish and
drizzle with a little dressing. Place hummus drizzle with a little dressing. Place hummus
and calamari in 2 more serving dishes. and calamari in 2 more serving dishes.
Season, scatter with chopped parsley and Season, scatter with chopped parsley and
micro parsley, if using, and drizzle with micro parsley, if using, and drizzle with
extra olive oil. Serve immediately.extra olive oil. Serve immediately.
TOMATO, PICKLED CUCUMBER TOMATO, PICKLED CUCUMBER
& YESTERDAY’S BREAD SALAD& YESTERDAY’S BREAD SALAD
SERVES 4 AS A SIDESERVES 4 AS A SIDE
This may be a simple salad in theory, This may be a simple salad in theory,
but the Italians really know how to take but the Italians really know how to take
it to the next level. To replicate the it to the next level. To replicate the
wonderful intensity of flavours, seek out wonderful intensity of flavours, seek out
great produce and use simple techniques, great produce and use simple techniques,
such as oven-roasting the tomatoes. such as oven-roasting the tomatoes.
Begin this recipe at least 6 hours ahead.Begin this recipe at least 6 hours ahead.
500g vine-ripened cherry tomatoes500g vine-ripened cherry tomatoes
1111 // 33 cups (330ml) olive oil cups (330ml) olive oil
1 garlic bulb, halved crossways, plus 1 garlic bulb, halved crossways, plus
3 garlic cloves, crushed3 garlic cloves, crushed
6 thyme sprigs, leaves picked6 thyme sprigs, leaves picked
(^11) // 22 cup (110g) caster sugar cup (110g) caster sugar
(^11) // 22 cup (125ml) white wine vinegar cup (125ml) white wine vinegar
(^11) // 22 cup (125ml) white wine cup (125ml) white wine
1 Lebanese cucumber, thinly 1 Lebanese cucumber, thinly
sliced into roundssliced into rounds
(^11) // 22 stale sourdough loaf, cut into stale sourdough loaf, cut into
2cm-thick slices2cm-thick slices
1 ball buffalo mozzarella, torn1 ball buffalo mozzarella, torn
Basil leaves, to serveBasil leaves, to serve
Preheat oven to 100°C. Grease a baking Preheat oven to 100°C. Grease a baking
tray and line with baking paper. Toss tray and line with baking paper. Toss
tomatoes, 1 cup (250ml) oil, garlic bulb, tomatoes, 1 cup (250ml) oil, garlic bulb,
crushed garlic, thyme, 1 tbs salt flakes crushed garlic, thyme, 1 tbs salt flakes
and and^11 // 22 tsp freshly ground black pepper tsp freshly ground black pepper
in a bowl until combined. Spread the in a bowl until combined. Spread the
mixture in a single layer across prepared mixture in a single layer across prepared
tray. Roast for 6 hours or until tomatoes tray. Roast for 6 hours or until tomatoes
have shrunk by a third. Set aside on have shrunk by a third. Set aside on
the tray to cool.the tray to cool.
Meanwhile, to pickle the cucumber, Meanwhile, to pickle the cucumber,
place sugar, vinegar, wine and place sugar, vinegar, wine and^11 // 22 tsp salt tsp salt
flakes in a saucepan over high heat and flakes in a saucepan over high heat and
bring to the boil. Transfer to a bowl bring to the boil. Transfer to a bowl
and chill for 30 minutes or until cooled and chill for 30 minutes or until cooled
slightly. Stir through cucumber and chill slightly. Stir through cucumber and chill
for 20 minutes to pickle.for 20 minutes to pickle.
To prepare the sourdough, heat the To prepare the sourdough, heat the
remaining remaining^11 // 33 cup (80ml) oil in a large cup (80ml) oil in a large