Think like a peasant
TABLE TALK
HERE in the early part of the 21st century, it is hard to understand the idea of going without. At least, not in the historically-relevant sense.
Being unable to secure the latest mobile phone in its very first release might seem aggravating, but imagine what a position of privilege must have been attained when that kind of cultural rounding error is the measure of loss.
For most of history, humans have been concerned with three principal needs — food, safety and reproduction, with literally everything else coming some long way further down the list. And while burgeoning civilisations over the last several millennia have evolved both our consciousness and our aspirations, it has really only been the last 70 years in which the most marked changes in human existence have taken place.
Technology has emerged that makes even the most impossible of feats either within reach or very soon to be — space travel, the repair of broken spines, implants that cure diseases and quite possibly the e end of ageing.
In agriculture, we have emerged erged from imminent starvation to a period of oversupply and gluttony that at is now potentially even more of a health threat than hunger. All this, and nd yet we demand ever more.
Do yourself a favour this week eek and think like a peasant. No matter r your situation, when compared to almost any human just 200 years ago, o, you live like royalty. We all do.
For one meal this week, cast st aside your privilege, and make ea a bowl of ribollita, an ancient pot ot of leftovers. Not only is it healthy y and delicious, but a useful reminder of just how good we really have things.
RIBOLLITA SERVES: 4 Ingredients
6 cloves garlic, minced
¼ bunch thyme leaves
2 dried bay leaves, crumbled ½ tsp toasted fennel seeds, cracked
4 anchovy fillets
¼ cup extra virgin olive oil
400g can cherry tomatoes
1 litre chicken stock
1 small parmesan rind
400g can cannellini beans, drained
4 cups kale, finely shredded 1 bunch parsley, finely chopped Sea salt flakes and freshly ground black pepper
Method
1. Saute Sau the onion, carrot, celery, garlic, garl thyme, bay leaves, fennel see seeds and anchovies in extra v virgin olive oil in a large saucepan over a moderate heat for 5 minutes, until aromatic. Add the tomatoes, stock and p parmesan rind, then simmer for 30 minutes.
2. Mix in the cannellini beans, kale and parsley, then s season generously with salt a and pepper. Serve with toasts.