Borboletas Recipes

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TUSCAN-STYLE RIBOLLITA

Save up stale bread and transform it into this thick, chunky, delicious stew, which is low in fat and calories, and showcases tomatoes, beans and cavolo nero.

Provided by Esther Clark

Categories     Dinner, Supper

Time 40m

Number Of Ingredients 15



Tuscan-style ribollita image

Steps:

  • Heat the oil in a large saucepan or flameproof casserole over a medium heat and fry the onion, celery and carrot with a pinch of salt for 15 mins until soft. Add the garlic and chilli flakes, and cook for 1 min.
  • Stir in the rosemary sprig, tomatoes, stock, beans and parmesan rind, if using, and bring to a simmer. Add the cavolo and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated cheese.

Nutrition Facts : Calories 196 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium

2 tbsp olive oil, plus extra for drizzling
1 onion, finely chopped
2 celery sticks, finely chopped
1 carrot, chopped
2 garlic cloves, crushed
pinch of chilli flakes
1 rosemary sprig
400g can chopped tomatoes
500ml hot chicken or vegetable stock
400g can cannellini beans, drained and rinsed
1 parmesan rind (optional)
250g cavolo nero or kale, chopped
150g stale crusty bread torn into chunks (see tip below)
1 tbsp red wine vinegar
a few leaves of basil (optional) and grated parmesan or vegetarian alternative, to serve

BORBOLETAS

I made this up myself because I needed something that I could cook quickly, that was delicious, and doesn't break the bank. Everyone I know who I cook this for has fallen absolutely in love with it. You can eat it while it's still warm, that's how I like it best. Refrigerating it makes it more of a pasta salad.

Provided by CHUVA

Categories     Pasta Main Dishes

Time 25m

Yield 8

Number Of Ingredients 6



Borboletas image

Steps:

  • Bring a large pot of lightly salted water to a boil. Place the farfalle into the pot, cook 8 to 10 minutes, until al dente, and drain.
  • In a bowl, toss the cooked pasta with the tomato, cucumber, feta cheese, Italian dressing, and oregano.

Nutrition Facts : Calories 288.4 calories, Carbohydrate 46.5 g, Cholesterol 12.6 mg, Fat 6.5 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 2.7 g, Sodium 282.7 mg, Sugar 3 g

1 (16 ounce) package dry farfalle (bow tie) pasta
1 large fresh tomato, chopped
1 medium cucumber, peeled and chopped
4 ounces feta cheese, crumbled
¼ cup Italian salad dressing
1 teaspoon dried oregano

BORBOLETAS

I made this up myself because I needed something that I could cook quickly, that was delicious, and doesn't break the bank. Everyone I know who I cook this for has fallen absolutely in love with it. You can eat it while it's still warm, that's how I like it best. Refrigerating it makes it more of a pasta salad.

Provided by CHUVA

Categories     Pasta Main Dishes

Time 25m

Yield 8

Number Of Ingredients 6



Borboletas image

Steps:

  • Bring a large pot of lightly salted water to a boil. Place the farfalle into the pot, cook 8 to 10 minutes, until al dente, and drain.
  • In a bowl, toss the cooked pasta with the tomato, cucumber, feta cheese, Italian dressing, and oregano.

Nutrition Facts : Calories 288.4 calories, Carbohydrate 46.5 g, Cholesterol 12.6 mg, Fat 6.5 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 2.7 g, Sodium 282.7 mg, Sugar 3 g

1 (16 ounce) package dry farfalle (bow tie) pasta
1 large fresh tomato, chopped
1 medium cucumber, peeled and chopped
4 ounces feta cheese, crumbled
¼ cup Italian salad dressing
1 teaspoon dried oregano

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