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Ribollita PDF Print
Ricette tipiche - Toscana

Ribollita alt

Ribollita is a dish, very tasty, which is derived from the typical bread and vegetable soup of Tuscany, in particular in the area of Florence and Arezzo. It is a typical "poor" dish of peasant origin, whose name derives from the fact that once the farmers will cook a lot (especially on Fridays, being thin plate) and then was "stewed" in the pan in the following days.

Like all other vegetable soups also ribollita gets tastier every time you ribollita "on fire. The basic ingredients are cabbage and black beans (pinto, cannellini or toscanelli). Ribollita is a winter dish of semi-solid appearance. To make the best soup is necessary that the cabbage has "got ice" that has passed one or more of the winter frosts that will soften the leaves.

The best thing is to "boil" soup in a wood oven still in a pan with a good thick bottom to prevent sticking and burning at the bottom. It is used to add "ribollita" a thread of olive oil and slice a fresh onion. In the kitchen there was also a Tuscan bread soup summer, now almost unrealized. The cabbage was replaced by potatoes and the final appearance, far more liquid, making it more like a "soup".

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