ribollita

The Tuscan Ribollita

November18st

BLACK CABBAGE is considered a real superfood for the colder months
of the year, rich in minerals and vitamins, many of which have antioxidant properties.
Inside it also hides significant doses of flavonoids and other plant molecules allied to health. 
It is the main ingredient of the most classic of Tuscan soups: Ribollita.
Typical dish of the tradition, whose original recipe seems to have been elaborated by Pellegrino Artusi, considered the father of modern Italian cuisine, who at the end of 1800 wrote the famous "Science in the kitchen and the art of eating well".


INGREDIENTS (x 6 people)
- 700 g organic BLACK CABBAGE
- 500 g bio BIETA
- 310 g organic DRIED CANNELLINI BEANS
- 150 g VERZA
- 150 g CARROTS CELERY & ONION (50g x)
- CASARECCIO BREAD or WHOLEMEAL BREAD
- Vegetable broth
- EXTRA VIRGIN OLIVE OIL
- SALT
- PEPPER


METHOD
Soak the beans in water for 12 hours, rinse and boil them (putting them in cold water) letting them simmer for 45 '.
Dice celery, carrot and onion; clean the chard and dividing the leaves from
stems, then cut both finely. Clean the black cabbage and the savoy cabbage and cut them into strips. Put 3-4 tablespoons of oil, celery, carrot and onion and the stalks of the herbs in an earthenware pot; brown everything together for 10 ', until the vegetables soften, then add the herb leaves, cabbage and savoy cabbage; cook well in the sauté for 10 ', then cover with the broth and cook with the lid on for 15'-20'.
Add 4 ladles of the starchy bean cooking water to bind the soup a little. Blend a third of the vegetables being cooked together with half of the beans, then return the cream obtained to the earthenware pot, together with the remaining beans.
Season with salt and cook for another 40 ', turn off and serve the ribollita in
earthenware cocotte with 2 slices of homemade bread or panbiscotto each, well soaked, completing with a drizzle of raw extra virgin olive oil and pepper.

Ribollita

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