Jmore’s resident foodie Dara Bunjon recently talked with Joe Lertch and Mark Robinson, co-authors of “The Art of Spice & Wine Pairing: Simple Recipes to Enjoy.”
Watch their conversation here.
Ahead of their appearance, Lertch and Robinson shared a recipe for ribollita, a hearty, traditional Tuscan stew, to pair with the central Italian region’s Sangiovese grape.
Pre-order a copy of their book here.
By Joe Lertch and Mark Robinson
Tuscany – Sangiovese and Sunshine
Ah, Tuscany, with its rolling hills, charming villages and bold red wines. Here, the star of the show is Sangiovese, a grape that thrives in the Mediterranean climate, producing wines with notes of cherry, plum and spice. Let’s start our culinary journey with a classic Tuscan dish:
Ribollita
Ingredients
- 1/4 cup olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) cannellini beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 bunch kale, chopped
- 1 sprig rosemary
- 1 bay leaf
- Salt and pepper to taste
- Day-old bread, sliced
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in cannellini beans, diced tomatoes, vegetable broth, kale, rosemary, and bay leaf. Season with salt and pepper.
- Simmer the soup for 20-30 minutes until the flavors meld together.
- Place a slice of day-old bread in each bowl and ladle the soup over the top. Sprinkle with grated Parmesan cheese before serving.
Notes
On this episode of "The Food Enthusiast," Dara Bunjon talks with Anne-Marie Bonneau, author of "The Zero-Waste Chef."
This roasted eggplant recipe from Elite Jakob is easy, quick and delicious, perfect as a side dish, for brunch or next to fish or chicken or meat dishes.
Dara Bunjon talks with wine aficionado Zena Polin, proprietor of Beauty Champagne and Sugar Boutique and co-host of the "When You Just Want a Glass of Wine" podcast.
You can bake these no-flour, no-white sugar blueberry muffins from Elite Jakob in a regular muffin tin or as bite-size mini muffins.