It's not exactly true that Sean threw off my whole week's menu planning.
We had actually been planning to make another pot of minestrone, with the fading vegetables from the summer garden.
And it so happened that we bought a handful — a couple of handfuls — of beautiful Italian white beans, dried, from Iacoppi last week. Which would go perfectly in the soup.
Of course, we had bread in the house.
Next thing you know, Sean has this post up about fried ribollita. Fried!
OK, well. That doesn't throw things off entirely. It just means we'll be using a skillet, in addition to the soup pot.
Oh, by the way, thanks for the cavolo nero suggestion, Sean. That stuff is money.
Sean's attempt to fry his ribollita into cakes met with a little moisture problem. Not that it's a serious problem. But based on his experience, I decided to just scoop out the solids from the soup into the oiled pan. And then, as much liquid as necessary.
I am an accomplished corned beef hash cook; I know that the perfect result depends on an ideal state of wetness (not so very, but occasional additions must be made) and timing. Patience.
And thus it was.
We got soup hash.
Browned. Tasty. Magnificent.
I can't wait to have this again.
Damn you, Hedonia.