Dish of the Month: November, 2009

At this time of the year, I love a hot steaming soup, either for lunch or dinner.  Hot meals are so much more delicious when it’s a little chilly outside.

As you know if you’ve eaten there, our Sculpture Court Café is partly outdoor.  Just as in the summer it can be fairly warm, it can be fairly cold around this time of year.  So in addition to keeping our heaters on full blast, we’ve added something else to keep you nice and warm.

Introducing our newest addition to the fall/winter menu, the Tuscan Style Ribollita.


This delicious combination of Cannellini Beans and Cavolo Nero (translates to Black Cabbage) replaces our summer Gazpacho.  It has a nice amount of Parmiggiano Reggiano, some crispy croutons and drizzle  of good olive oil.  Oh yeah, sign me up!

You can download the recipe HERE.

The only challenge you may have is in finding the Cavolo Nero.  You can substitute with Kale or even Swiss Chard, however some local Farmers markets do carry Cavolo Nero at this time of the year, and I would suggest to stick to the original recipe for best results.

Oh, and don’t forget, if you want to make it even better, serve in a scooped out sourdough bread bowl for a nice and rustic presentation and garnish with a nice sprig of fresh thyme on top.  Enjoy!

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