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SAUCES AND SOUPS
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RIBOLLITA
Ribollita is a typical Tuscan soup, probably of Florentine origin but nonetheless from this central region. It is a "poor man's" dish that was very popular in the past amongst the common people and peasants. Rich in assorted vegetables, it contains beans, black cabbage, chard, carrots, celery and potatoes. Large chunks of stale bread - which would otherwise have been thrown away - are added to absorb the steaming soup base, which is then seasoned with a swirl of olive oil. The name "ribollita" derives from the fact that the broth, traditionally prepared on Friday, was then eaten over the course of the following few days, when additional vegetables were often added to the re-heated broth.
540 gr.
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