Inspired by the famous Tuscan recipe, today I’ll let you taste mine black cabbage ribollitachard and cannellini beans*. A comfort recipe that warms the heart and fills the table with authentic flavors.
I wanted to reproduce this traditional Tuscan dish, with a little license, to celebrate some winter vegetables that I love very much: the black cabbagethe cabbage and the chard.
In addition to their unmistakable and rich flavor, kale, cabbage and chard are a panacea for our health.
The black cabbage it is a superfood rich in antioxidants, vitamins and minerals, perfect for strengthening the immune system and for eye health.
The chardon the other hand, are an excellent source of vitamin K, essential for bone health, and vitamins A and C, useful for keeping skin glowing and fighting aging.
There cabbageanother key ingredient in my ribollita, is rich in vitamin C, which helps strengthen the immune system, and contains important antioxidants and fiber, which are great for digestive health and keeping the body fit.
A detox recipe, which is good for your health but also empties the pantry, perfect for recovering leftover stale bread. In fact, the latter will absorb all the flavors and textures, transforming this black cabbage ribollita into a unique and enveloping dish.
Watch the video of grandma’s procedure for making excellent polenta with mushrooms
Polenta with mushrooms is a rustic and popular dish, originating from northern Italian cuisine. Polenta, prepared with corn flour cooked in water or broth until it reaches a soft and creamy consistency, is a versatile food that pairs perfectly with the richness of mushrooms. The latter, which can vary from Apulian cardoncelli or porcini mushrooms to champignons, are often sautéed with garlic, parsley and extra virgin olive oil, enhancing their earthy flavour.
Traditionally, this dish was consumed as a substantial food by farmers, especially during the cold months when the body required caloric and energy-rich foods. Today, polenta with mushrooms represents a refined culinary choice, found on the menus of typical restaurants and in homes where you want to evoke the authentic flavors of the land. The variability of the mushrooms used can transform the dish into a truly seasonal gastronomic experience.
The preparation of polenta with mushrooms requires dedication and knowledge of the raw materials. The choice of corn flour, both yellow and white, helps to define the flavor and consistency of the dish. Likewise, the selection of mushrooms, fresh or dried, depends on the season and local availability. Modern cuisine sometimes enriches the dish with additional ingredients such as melted cheeses or aromatic herbs, creating new interpretations of a timeless classic.
Basic preparation Polenta with mushrooms
The basic preparation of polenta with mushrooms focuses on optimal cooking of both polenta and mushrooms to ensure a dish with a perfect texture and harmonious flavor.
Cooking polenta
Main ingredients:
Water: 1.2 litres
Craved polenta: 250 grams
Salt: a pinch
Steps:
Bring water to a boil in a large pot and add salt.
Pour in the desired polenta, stirring continuously with a whisk to avoid the formation of lumps.
Lower the heat and continue cooking for approximately 40-50 minutes, stirring frequently with a wooden spoon.
Preparation of mushrooms
Main ingredients:
Fresh mushrooms: 500 grams
Garlic: 1 clove
Fresh parsley: to taste (just enough)
Olive oil: 3 tbsp
Steps:
Clean the mushrooms gently with a damp cloth or soft brush and slice them.
In a pan, heat the olive oil and fry the garlic until golden brown.
Add the mushrooms to the pan and sauté over medium-high heat until they are nicely browned and the water has evaporated.
Add the chopped parsley
Serve the polenta with the mushrooms on top
If you liked your grandmother’s recipe for polenta with mushrooms from Cucina Geek, also try the pasta with mushrooms, the risotto with mushrooms, the turkey roulade with mushrooms and for polenta lovers you will surely like the sgagliozze recipe , that is, fried polenta.
Benedetta Rossi explains how to correct a dish that is too salty. You spent hours and hours in the kitchen, you worked hard, weighing all the ingredients carefully, cooking them as best as possible, turning them over and over again. Once you reach the moment of tasting you realize the mistake that can ruin the entire dish: it’s there too much salt. We know that too little is better than too much, because seasoning can always be added, even raw. And instead a savory dish becomes inedible. But if you realize it in time, there is always a solution, as the famous cook we have been following for some time explains to us.
First of all we need to understand if the error lies in the addition of salt or in the choice of ingredients. If you have used foods that are too savory all together, the problem could arise from them. Otherwise, a first solution could be precisely that of increase the quantity of each ingredient. The salt will also season the new additions, distributing on a larger scale. Your dish will thus regain the desired flavour. If, however, you are preparing a soup or soup, you can even simply add some water.
And if this isn’t enough, use a ladle to take the contents of the pot with a little broth, transfer it to another pot and pour someunsalted water. Finish cooking in this way and don’t worry about the final result anymore: it will be delicious. The element that saves savory dishes par excellence is instead potato. You can use it both if you prepare a sauce or in a soup. Peel it, cut it into slices or chunks and dip it in the seasoning. In this way will absorb excess salt. You can leave it on the plate or take it out as soon as it changes color.
What if you don’t have the potato? Don’t worry, another food that absorbs salt is stale bread. All you need to do is insert a piece of it into the sauce you are preparing and wait for it to do its job. Let’s continue with the tricks of Benedetta Rossi. Think of the opposite of salt. But yes, it’s always, it’s really the sugar. If the dish is too salty you can try to balance it with a cube of sugar. Place it on a teaspoon and immerse it in the preparation for a few seconds, then take it out. Another food that can save your plate is cooking creamwhich added to the preparation will dampen the flavor of the salt with its sweetness.
If you are cooking a second course of meat or fish, Benedetta Rossi advises you to try to mitigate the excessive flavor by adding lemon juice or apple cider vinegar, which does not cover the flavor of the dish. The cook’s last secret, in the case of second courses, is to add a nice slice of green apple. This fruit also has the ability to absorb part of the salt. Your dishes are safe and no one will notice the correction.
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