• Tuscan Cabbage and Bean Soup, Ribollita

    Serves 6-8 1 cup of dry cannellini beans, soak in water overnight and boil with a little salt for 30 minutes, set aside. ¼ cup extra-virgin olive oil 2 Yellow onions, cut ½-inch dice 2 leeks, white and light green parts only, cut in thin …

    Read More →
  • Emilia-Romagna’s Onion Soup, Cipollata

    Serves 6-8 1 stick of unsalted butter (or half butter, half lard) 12 red or white onions, sliced in thin half circles 1/8 cup all-purpose flour 1/2 cup dry white win 1/4 cup milk 6 cups of beef or vegetable stock 2 large eggs Salt …

    Read More →