Tuscan Traditions
Ribollita
Delicious Ribollita Recipe - A Hearty Tuscan Stew Perfect for Cool Weather
Delicious Ribollita Recipe - A Hearty Tuscan Stew Perfect for Cool Weather
It is the Tuscan soup par excellence! It is a bread soup that the next day that it becomes ‘ribollita’, i.e. putting everything back on the heat and making it ‘boil’, stirring it often with a wooden spoon: the result is, a soup with a completely different flavour from the previous one.
Main feature of Ribollita
Ribollita is one of the tricks that housewives in the countryside used to recycle leftovers, a classic "Cucina Povera" dish with a long tradition that had bread as its main nutrient. The adjective ‘Tuscan’ indicates the bread that originated in the countryside, made of flour, water and natural yeast and baked in a wood-fired oven. Another characteristic is that it is salt-free, which gives it the ability to enhance, without interfering with, the taste of other foods. Bread that is no longer fresh but not yet dry is called ‘stale’, and it is at this stage that it is best used in cooking.
5.0 9 reviews
I had to look up one of the terms but everything else was plain enough.
Made a huge pot and gave half to my neighbour, who then asked for the recipe.
The presentation suggestion at the end is worth following. It made the table look considered without any extra work.
First proper recipe I have attempted from scratch. I read it three times before I bought anything, then laid it all out on the counter like a television programme. Slow, nervous, and it worked.
