"Che Fico!" is an expression of enthusiasm and admiration that Italians use when they see or hear of something that is "really cool!" and it's just how Chef David Nayfeld feels about his native city, San Francisco.
He opened Che Fico on restaurant-rich Divisidero Street in 2018 after a year spent cooking his way around Europe. Nayfeld wanted to create an Italian-style taverna where friends can gather to enjoy warm hospitality, an approachable menu, and convivial ambiance.
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His Italy-meets-Northern California approach proved a great success, leading him to open Che Fico Alimentari next door, a wine bar that serves flavorful dishes like this sausage and winter vegetable soup. Inspired by Roman wine bars, the multi-story space includes a restaurant, market, and salumeria. You can leisurely shop for wine and dried pasta to take home or sit down with friends and chat over an espresso and a panna-filled Maritozzi, or a light snack and a glass of wine.
With winter in full swing, Nayfeld loves serving one of his favorites on the menu at Che Fico Alimentari, this sausage and winter vegetable soup, a hearty dish packed with fortifying, flavorful vegetables such as rapini and cabbage, wilted and simmered in a fragrant broth made from San Marzano tomatoes, chicken stock, fresh thyme, and lemon.
Sausage and Winter Vegetable Soup Recipe by Chef David Nayfeld
Serves 2
Ingredients:
1/2 cup extra-virgin olive oil
½ lb. sausage
2 cups red onion, small dice
4 garlic cloves, minced
2 1/2 cups celery, medium dice
2 cups potato, medium dice
3 cups rapini, cut in 1" pieces
2 cups Savoy cabbage, cut in 1" pieces
1 lemon, peeled and julienned
6 sprigs thyme leaves
1 28 oz. can crushed San Marzano tomatoes
1 15 oz. can cannellini beans
1 qt. chicken stock
4 tsp. kosher salt
1 lemon, juiced
Instructions:
1. Heat the olive oil in a large stock pot over medium heat. Add the sausage and sear until golden brown.
2. Add the red onion and sweat for five minutes, until translucent.
3. Add the garlic and sweat for two minutes.
4. Add the carrot, celery, and potato and continue to cook over medium heat for five minutes.
5. Add the rapini and cabbage and cook until wilted.
6. Add the lemon peel and thyme and cook until fragrant, about a minute.
7. Add the tomatoes, beans, and chicken stock and bring to a simmer.
8. After about 15 minutes, season the soup with kosher salt and lemon juice, and serve.
