'Pancotto' with Rapini & Beans

• Produce

  • 5 Basil, leaves
  • 2 cups Borlotti beans, cooked
  • 4 Garlic cloves

• Canned Goods

  • 8 cups Vegetable stock

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 6 tbsp Olive oil, Fruity extra virgin

• Other

  • 250g (a little over ½ pound stale whole wheat bread, preferably sourdough
  • 900g (2 lbs rapini, trimmed

Found on hortuscuisine.com

Description

Ingredients

• 8 cups vegetable stock (or water with an organic bouillon cube)
• 900g (2 lbs) rapini, trimmed
• 250g (a little over ½ pound) stale whole wheat bread, preferably sourdough
• 4 garlic cloves, peeled and cruched
• 6 tablespoons fruity extra virgin olive oil, plus more for finishing
• 2 cups cooked Borlotti beans, divided
• 5-6 basil leaves, finely chopped
• Salt

Directions

• Bring the stock to a boil and add the rapini. Boil until soft, about 10 to 13 minutes depending on the freshness of the rapini. Drain, reserving the stock, and let cool.
• Tear the stale bread in a bowl and pour over a couple cups of stock. Soak for a couple minutes, then squeeze the excess liquid (make sure it is not too hot!) and add to another bowl.
• Squeeze as much excess water off the rapini as well, chop them roughly.
• In a pan, heat the olive oil with the garlic. Add two fat pinches salt. When the garlic gets fragrant, add the rapini and sauté until they soak up the oil. Add to the bowl with the bread, along with one cup of the beans. Add another drizzle of oil and the basil. Mix well, taste for salt, and adjust seasoning to taste.
• Oil 4 ramekins and press the mixture into them.
• Blend the remaining cup of beans with about ⅓ cup leftover stock and a tablespoon extra virgin olive oil. Add a little more stock if the cream is too thick.
• Add 3 tablespoons cream of beans to 4 small plates and reverse the Pancotto in the ramekins onto them. Finish with extra cream of beans and a few more drops olive oil.
• It is delicious cold as well and will taste even better the day after.