A few years back, during my travels through the Tuscan countryside, I was invited into the home of this young winemaker and his wife for one of the most simple yet extravagant meals I’ve ever had. The main course was foreign to me and was called Ribolita.
Famous in the region, the dish is a hearty potage made with bread and vegetables. Although it sees many variations, the main ingredients always include day old bread, staple vegetables such as carrot, cabbage, onion and cavolo nero (or black leaf kale)…and sometimes cannelloni beans.
The name literally means “reboiled”, and while some varieties take on the consistency of soup, others are so thick that they can be panfried. This is where Chef Dan Silverman of The Standard Grill has found his inspiration for our latest version of this Italian staple.
Combining his own mix of fresh vegetables including Spanish onion, rutabaga, carrot, butternut squash, fennel, savoy cabbage, cavolo nero and a couple of chunks of parmesan rind, Chef Silverman cooks the vegetables until tender. He then adds tomato and simmers through until it becomes a thick and hearty soup. It is then removed from the pan and formed into patties and sautéed in olive oil to form the crispiest and most delicious cake that has ever crossed your lips.
Topped with a fresh poached egg from our Locust Farm upstate and served with a side of fresh carrot, fennel and rutabaga salad dressed in a sherry-oregano vinaigrette, this dish might be one of the most sensational dinners in which you’ll ever indulge.
For reservations, please call 212-645-4100. The Standard Grill is located at 848 Washington Street.