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Domenica de Rosa's Favourite Recipes: Ribolllita My grandmother came from Tuscany. She was from a wealthy family and it was a huge scandal when she married my grandfather, a penniless Neapolitan tailor. There is still a real divide in Italy between the prosperous North and the poorer South. Tuscans are famous for using beans in their cooking; one of their nicknames is ‘the bean eaters’. This is a traditional Tuscan recipe soup using beans, bread and cavolo nero, the famous Tuscan ‘black’ cabbage. It is designed to be cooked ahead of time and reheated, hence the name which means ‘reboiled’. Ingredients Drain the beans and cook until tender. Meanwhile fry the onion and celery until soft then add the cavolo nero and tomatoes, season and add the chilli. Cover with water and bring to the boil, then simmer for about an hour and a half. Ragu Napoletano To even things up I’ve chosen a Neapolitan recipe. When I was growing up my mother used to cook this every Sunday. However, as my mum is English, I think she may have got the recipe from my grandmother, the Tuscan. So the dish has mixed parentage- just like me! Ingredients Cook the onions until soft, then add the meat. Cook until the meat is spitting. Season. Add the tomatoes, puree and sugar. Add the wine and a cup of water and leave to simmer. My mum used to cook this until we had returned from mass – about two hours! If you like you can add a pureed carrot instead of the sugar or chilli if you like your sauce hot. Cook the pasta until it is al dente. Drain and add a pinch of nutmeg. Add a little of the sauce to the pasta then serve with the rest of the sauce.Click here to WIN a day’s Cookery Course at the LA CUCINA CALDESI cookery school Visit Domenica de Rosa’s website – www.domenicaderosa.co.uk Domenica de Rosa’s favourite Italian recipeReading Group Discussion Guide
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