Thursday, February 21, 2013

Restaurant (Re)creation: Ribollita "Da Delfina"

Delfina Restaurant is just about as good as it gets for Italian cuisine in San Francisco.  I recently went for my husband's birthday and we ordered this divine Ribollita "Da Delfina."  Think of it as a delicious fried soup in the form of a patty.  It's literally a vegetable and white bean soup that is made into patties, pan fried and drizzled with olive oil.  I was able to get a hold of this fabulous recipe from Delfina and can't tell you how excited I am to pass it along.  Don't be intimidated by the list of ingredients.  Once you have them the rest is a (relative) breeze.  Enjoy!

Serves 8-10


  • 2 ribs celery, thinly sliced                                                
  • 1 large carrot, thinly sliced                                                
  • 1 onion, thinly sliced                                                          
  • 1/2 bunch parsley, chopped                                             
  • 1/2 bunch basil leaves, torn                                              
  • 4-5 canned tomatoes, chopped                                              
  • 4 tbsp. olive oil                                                            
  • 3 oz. Pancetta, diced                                            
  • 1 small head savoy cabbage, julienned                                   
  • 1 small bunch cavallo nero, chopped                                    
  • 5 cups water                                                                        
  • 8 cups chicken stock                                                          
  • 1 cup borlotti beans, pureed                                   
  • 1 cup cannellini beans, cooked                                   
  • 2 potatoes, finely diced                                               
  • 1 small bunch swiss chard, chopped                                            
  • 1 medium zucchini- halved and sliced ¼”thick                      
  • 1 loaf long Italian bread, thinly sliced                      
  • Pure olive oil, as needed
  • Salt and pepper, to taste


-Heat oil in a large stock pot over medium heat and sauté celery, carrots, onion, parsley, basil and pancetta.  
-Next, add the tomatoes, cabbage and black kale and cook for a few minutes. 
-Add the water, broth and salt, to taste.  Bring to a boil and then reduce heat and simmer for 20 minutes.  -Add the beans and cook for 30 minutes.  
-Then add the potatoes, chard and zucchini and cook until vegetables are tender. 
-Preheat oven to 350 degrees F.  
-Toss bread slices with olive oil, salt and pepper and place on a baking sheet in a single layer.  
-Toast bread until dry and slightly browned.  
-In a large baking dish, layer the bread and hot soup alternately and evenly.  
-It is important to combine the two in proportions that result in a moist patty, but also one that stays   together when handling and cooking.  Put in the fridge, cover, and chill completely.
-Heat olive oil in a medium skillet over medium-high heat.  
-Remove chilled ribollita, form small patties and squeeze out any excess liquid.
-Fry patties on both sides until crisp.  
-Drizzle with high quality Tuscan olive oil over and serve immediately.

Delfina Restaurant
3621 18th Street
San Francisco, CA
(415) 552-4094

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