Ribollita soup of the restaurant La Maremma in Florence
of Ristorante La Maremma Firenze,
is the story of ribollita least as old as our beautiful city.
Poor man's dish is her first appearances in the Middle Ages, when in fact the lords who ate game meat and roast beef served on bread facacce the banquet ended, the servants and the poor retrieved flavored breads and intelligently used them to enrich soups. Rendered this recipe so much that was heated (ribollita) over and over again, any time the soup improved flavor.
Over time this practice became more and more refined a recipe to the one we know and appreciate today. A poor man's dish of our tradition, a winter dish that is made only when there is a black cabbage, which needs to soften the cold for good.
Being a poor recipe for the ingredients list is certainly not very rigid: in fact we put every vestige of the table, but the fundamentals are definitely the black cabbage, as mentioned, the bread, which must be stale, and roasted without salt, white beans and our extra virgin olive oil.
Ribollita is still the course that most identifies our origins and culinary traditions, and there is so much to be a regional landmark.
Boil the beans.
Toast the bread in the oven with olive oil.
Cut the onion and fry with leek.
Meanwhile, dice celery, carrots and potatoes.
Once the onion is golden add celery, carrots and potatoes
cook for good.
At this point add the vegetables and cut previously browsed in a big way.
pass the beans and tomatoes and then add the mixture
add water and season with salt and pepper.
Cook for about 2 hours in a pot and add the bread, cut into small pieces, stirring with a whisk leaving the fire for another ten minutes.
ribollita is ready.
Prep Time: 15 minutes
Cook Time: 150 minutes
Yield: ribollita toscana
260 calories, 0 grams_fat
Tuscan bread 300 g
2 red onions
3 ribs of celery
300 g white beans
2 bunches of cabbage
1 bunch Swiss chard
1 / 2 cabbage