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 Lexx Mills, co-creator of Stursi, expertly crafted non-alcoholic cocktails.
Dara Bunjon talks with legendary chef Jimmy Schmidt, a three-time James Beard Award recipient, restaurateur, author, food scientist and innovator about his journey from the Rattlesnake Club restaurants to Chefs Collaborative and JR Ranch Foods.
Inspired by his Israeli grandmother’s cooking, Chef Raz Shabtai of Miami's Mutra restaurant says the award was for “the entire Jewish community.”
These snowy almond cookies from Elite Jakob are gluten free, easy to make, and most importantly -- delicious.