12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

December Hours M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Sun 11:00am-5:00pm

Christmas Eve: 11:00am-3:00pm

Christmas Day: CLOSED

December 26: CLOSED

 
Main Course Recipes

Ribollita with Braised Butter Beans

Ingredients: 

1 pound Large White Beans (Butter Beans or Lima Beans) soaked overnight
1 bunch Kale, rinsed and chopped
1 large Onion, diced
5 cloves Garlic, (4 minced)
1 large Red Repper, diced
2 medium Zucchinis, chopped
1 cup Basil Leaves, torn
1/2 cup, divided Australian Hojiblanca Ultra-Premium EVOO
1/4 cup Milanese Gremolata Infused Olive Oil
2 quarts Chicken Stock/Broth (or Vegetable Stock)
4 large Tomatoes, skinned, seeded and diced
OR 1-28oz can Diced Tomatoes, in juice
1/2 cup Flat Leaf Parsley, chopped
1 loaf Chewy Crusty Bread
To Taste Fresh Ground Pepper and Sea Salt 


Directions:

Preheat the oven to 400 F.  

After soaking the beans overnight, strain and rinse.

In a large stockpot heat 1/4 cup Australian Hojiblanca Ultra-Premium EVOO over medium heat. Add the onion and red pepper. Saute for about two minutes. Add 4 cloves of garlic, minced. Saute the garlic for another minute.  

Add the stock to the pot along with soaked and drained beans. Simmer on medium-low, uncovered, for about an hour until the beans are tender.

Cut the bread in to 1" slices and brush liberally with remaining 1/4 cup of Australian Hojiblanca Ultra-Premium EVOO.

Lay the bread slices, oiled side up, in a single layer on a baking sheet placed in the top rack of the oven for 12 minutes.  

Once toasted, cut the remaining clove of garlic in half, and rub the toasted bread slices with the cut side of the garlic clove. Set aside.

When the beans are almost tender, add the tomato and kale to the pot. Simmer for an additional 20 minutes. Add the zucchini and basil and simmer for an additional 5 minutes.

Place one toasted slice of bread in each bowl. Ladle the hot ribollita over the toasted bread. Finish each bowl with a drizzle of Milanese Gremolata Infused Olive Oil and a sprinkle of Pecorino Romano and a pinch of flat leaf parsley.

Serves 6-8 

 




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