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2016-02-08
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RIBOLLITA - TUSCANY

Ribollita is one of the most popular dishes of the peasant Tuscan culinary tradition made with bread and vegetables. The term "Ribollita" means reboiled and it refers to the fact that it was originally made by reheating the leftover minestrone or vegetable soup from the previous days adding leftover bread. It was tradition to prepare Ribollita on Friday so to eat even in the following days making it boil every time. Of course, every province and every city or town in Tuscany has its own version of ribollita but to really be called ribollita must include bread, canellini beans but above all two kinds of cabbage: Savoy cabbage and black-leaf kale.

Ingredients:

1 head of black-leaf kale
a head of Savoy cabbage
1 onion
2 potatos
2 carrots
2 celery stalks
300 grams of cannellini (White) beans
 extra vergin olive oil
salt
stale 250 grams of homemade White italian brad  
 
Pre-soak the beans for about 8 hours and boil them in water. In a pot, heat the olive oil and put the onion in small slices. add all the other vegetables, ,chopped into large chunks. After 10 minutes add water and half of the beans. Add the other half after pureeing them. Add salt. Cook for about two hours. Heat the bread in the oven, place it in a large pot. add the sauce over the bread, plece come slices of onion on the top and pour in some genuine extra virgin olive oil from Umbria, better if of Montefalco! Leave it in the oven for 10 minutes and serve hot!
 
We suggest CHIANTI CLASSICO DOCG LE BOCCE