“Ribollita” appetizer with Kalpis

When extraordinary recipes of Italian tradition encounter BluRhapsody 3D pasta, the outcome is amazing, to say the least.

Thanks Italian region of Tuscany for inspiring this dish, a masterpiece of comfort food that will warm up your cold winter days.

Difficulty: Medium

Ingredients

Kalpis BluRhapsody
Black cabbage
Cannellini beans
Carrots
Celery
Onion
Savoy cabbage
Swiss chard
Homemade bread
Vegetable broth
Extra virgin olive oil
Salt
Pepper

Preparation

Ribollita

Once your beans are boiled, dice celery, carrot and onion. Brown them for about ten minutes in a saucepan with a little oil and add Swiss chard, Savoy cabbage and black cabbage. Brown for a few minutes, then cover with the broth and cook for half an hour, adding a few ladles of the beans cooking water from time to time. Blend half of the vegetables with half of the beans, add salt to taste and set aside some cream, which you will use to stuff your pasta. Add the rest of the cream to the soup and continue cooking for another 40 minutes or so.
Toast your bread before serving.

Pasta

Cook Kalpis in boiling salted water for 2 minutes, stirring gently. Drain all cooking water from the shape using a skimmer.

Put a little soup in small single-serving bowls, place a Kalpis shape stuffed with your vegetable cream on top and decorate as you like, but do not forget to add a slice of toasted bread.

Our tip

Make your appetizer even more spectacular: fry a couple of lightly salted black cabbage leaves and use them as a garnish.

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