Baked ribollita

Serves 4
Oven: 180ยบC

Ingredients

  • 250 g pack Chicory
  • 4 tbsp olive oil
  • 1 onion finely sliced
  • 1 bulb fennel, finely sliced
  • 2 clove garlic finely sliced
  • 1/2 tsp fennel seeds
  • 570 g jar Bold Bean Co Organic White Beans
  • 400 ml vegetable stock
  • 150 g white sourdough torn into rough chunks (3-4cm)
  • 35 g pecorino finely grated

Instructions

1

Quarter each chicory head. Put 1 tbsp oil in a large flameproof casserole dish over a medium-high heat. Fry the chicory for 4-5 minutes, until starting to char on both cut sides. Transfer to a plate.

2

Set the dish back on the hob, reducing the heat to medium-low, then add the onion, fennel, remaining 3 tbsp oil and a pinch of salt. Gently fry for 15 minutes until softened. Add the garlic and fennel seeds and fry for 5 minutes until fragrant. Add the beans and stock, then nestle in the chicory and bread. Top with the cheese.

3

Bake for 30-40 minutes until most of the liquid has been absorbed. Let the ribollita stand for 5 minutes, then serve with a twist of black pepper and some steamed cavolo nero on the side if you like.