Italian

Leftover roast ribollita

Name: Leftover roast ribollita recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: /italian
Ingredients: 250ml olive oil; 1 onion, finely chopped; 4 garlic cloves, crushed; 500g leftover roast beef, chicken or pork (we used beef brisket), shredded; 1L (4 cups) tomato passata; 2 celery stalks, finely chopped; 400g can red kidney beans, rinsed, drained; 500g conchiglie (large pasta shells); 2 tsp dried chilli flakes; Finely grated zest and juice of 1/2 a lemon

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by Shannon Bennett

Chef

Aug 01, 2017

Ribollita gives off the aromas of southern Italy as soon as you lift the lid of the pot. It has to be the tomatoes used – the acidity and sweetness are perfectly balanced. As a kid, I was lucky enough to live next door to an Italian family who would bottle their own tomato sauce each year. They always gave our family half-a-dozen bottles and I treasured every time we opened one of them, says Shannon.

1 cup (250ml) olive oil
1 onion, finely chopped
4 garlic cloves, crushed
500g leftover roast beef, chicken or pork (we used beef brisket), shredded
1L (4 cups) tomato passata
2 celery stalks, finely chopped
400g can red kidney beans, rinsed, drained
500g conchiglie (large pasta shells)
2 tsp dried chilli flakes
Finely grated zest and juice of 1/2 a lemon

Method

1.

Heat oil, onion and garlic in a saucepan over medium heat and cook gently, stirring occasionally, for 5 minutes or until onion has softened. Add meat, passata, celery and beans. Cover and cook, stirring occasionally, for 30 minutes or until rich and combined.
2.

Meanwhile, cook the pasta according to packet instructions. Drain and toss through tomato mixture with chilli and lemon zest and juice. Season and serve immediately.