Although established as an AVA in 1987, wine growing in the region dates to 1867.
That flavor base gets rehydrated with water, then cooks down again with the kale and bread — the latter adds tangy flavor and disintegrates into the soup to add texture.Finally, cooked beans — both whole and pureed — go in, thickening and tightening the soup into a porridge.. Leonti served many of his courses in gold-rimmed Richard Ginori china to frame his food in the Tuscan context.
His restaurant's fare was big-city fine dining meets cucina povera, the Italian cooking tradition born of necessity that elevates humble ingredients into dishes fit for a king.I asked him about the restaurant's tightrope walk between high and low."What is luxury?
Luxury to a few is foie gras or truffles," he says."But the ultimate luxury is time and space.
Those are the two most expensive things on the planet.
Ribollita is such an expense of time.I also put rhubarb directly on a grate close to a hot fire so it gets a nice char, while getting a little smokey.
is completely heated by wood and it gives fruits the most delicious, mellow smoked flavor.I cut the charred rhubarb up and toss with granulated sugar.
It's not enough sugar to make the rhubarb too sweet, but it will cook up bright pink and cut the very acidic nature of rhubarb.".Juan Carlos Gonzalez, Executive Chef, SoBou.