master

Baked ribollita

pack Chicory

olive oil

onion

bulb fennel,

clove garlic

fennel seeds

jar Bold Bean Co Organic White Beans

vegetable stock

white sourdough

pecorino

Oven

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.

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.

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.