Ribollita Burrata Bagna Cauda Prosciutto Recipe
traditional vegetable wilted bitter winter crudite & 24 month aged prosciutto bread soup greens anchovy garlic bath Parmigiano
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ribollita Base (bread & vegetables)
Bagna Cauda (anchovy-garlic dip/bath)
Burrata & Prosciutto Garnish
Method
Ribollita Base (bread & vegetables)
- 1
Prepare vegetables
Heat 2 tbs extra-virgin olive oil in a heavy-bottomed pot over medium heat. Add the finely chopped onion, diced carrot, and diced celery. Sweat gently, stirring occasionally, until softened and translucent, about 8–10 minutes; do not brown.
- 2
Add greens and beans
Stir in the shredded savoy cabbage (or kale) and cook until wilted, 4–5 minutes. Add the drained cannellini beans and crushed tomato, stirring to combine.
- 3
Simmer
Pour in 4 cups stock and up to 1 cup water if needed to cover ingredients. Add rosemary sprig and bay leaf. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 20–25 minutes, allowing flavors to meld. Season with 1 tsp salt and 1 tsp black pepper, taste and adjust.
- 4
Add bread & Parmigiano
Remove the rosemary sprig and bay leaf. Tear or roughly chop the stale bread into bite-sized pieces and add to the pot. Stir thoroughly so bread absorbs liquid and begins to break down into a thick, porridge-like soup. Simmer another 8–10 minutes. Stir in 3/4 cup of the grated Parmigiano-Reggiano, reserving 1/4 cup for finishing. If the mixture gets too thick, add a splash of hot water to loosen to a ladle-able consistency.
- 5
Final seasoning and hold
Adjust salt and pepper to taste. Keep the ribollita warm on the lowest heat while you prepare the bagna cauda and garnishes; traditionally ribollita improves with rest, so if making ahead, cool and refrigerate, then reheat gently with a little extra stock or water.
Bagna Cauda (anchovy-garlic dip/bath)
- 6
Prepare garlic
Smash the garlic cloves with the side of a knife and mince finely, or grate on a microplane. Sprinkle a pinch of salt over the garlic and mash to a paste with the flat of the knife to release juices and mellow sharpness.
- 7
Cook anchovy-garlic emulsion
In a small saucepan over low heat, melt the unsalted butter with 4 tbs extra-virgin olive oil. Add the anchovy fillets and the garlic paste. Stir constantly with a wooden spoon or whisk until anchovies dissolve into the fat and the mixture becomes a smooth, glossy emulsion, about 3–4 minutes. Do not let it bubble vigorously; keep it warm but not boiling.
- 8
Finish bagna cauda
Off the heat, stir in 1 tsp lemon juice and 1/2 tsp freshly ground black pepper. Taste and adjust: add another anchovy or a little more lemon if you want brighter or saltier flavor. Keep warm to serve as a dipping bath for the greens and to drizzle over the assembled bowls.
Burrata & Prosciutto Garnish
- 9
- 10
Plate bowls
Ladle the hot ribollita into shallow bowls (about 1 1/2 cups per serving). Place a small nest of dressed microgreens on one side of each bowl. Gently tear a burrata ball and place the soft center exposed on top of the ribollita so the creamy interior spills into the soup.
- 11
Add prosciutto & bagna cauda
Arrange 3 slices of aged prosciutto beside or draped over the burrata for each serving. Spoon 1–2 tbs warm bagna cauda over the prosciutto and a small drizzle around the burrata and greens; the anchovy-garlic oil will infuse the soup and prosciutto with savory depth.
- 12
Finish & serve
Sprinkle the reserved 1/4 cup Parmigiano-Reggiano over the bowl and a final crack of black pepper. Serve immediately so burrata remains creamy and the bagna cauda is warm for dipping the prosciutto. Offer extra grated Parmigiano and bagna cauda at the table.