in italiano

Ribollita from Florence - traditional Tuscan Soup

Ribollita from Florence

Ribollita

Ribollita: out the flags! Playing the Chiarine of the old palace, you will find the friends of Buongustai. Florence has taken it by the throat. Based from the ancient restaurant of via Lambertesca, a few metres away from the Uffizi. Many of the following artists have eaten there including, Giubbe Rosse, Soffici and Montale, Ungaretti, Libero Andreotti, Rosai, Primo Conti, Peyron, Loria, Gadda, Bonsanti, Carocci, Landolfi, Delfini, Pratolini, Magnelli, Carena.

Here is the birth of the first ancient factors. Poetry and Tripe. And today there is the first from Folonari della Ruffino, the ancient ways of Ribollita which is one of the more delicate dishes of Florence.

Ingredients for 6 people

A quarter of cabbage
3 peeled tomatos
1 beetroot
1 aubergine
1 carrot
3 sticks of celery
2 potatos
200g of Tuscan bread
Head of black cabbage
300g di fagoli or beans
1 onion
1 leak
A tablespoon of olive oil
Grated parmesan cheese
Salt and pepper.

Cook the broad beans in boiling water. Chop the onion and put them in a frying pan with a little oil, add all the vegetables and the fagioli and cook together. Get the bread and toast it in the oven. Season with salt and pepper. Pour off the remaining oil and season. Put it in the oven at a moderate heat and leave to simmer for about an hour. Good served hot or cold.

Recipes kindly supplied by Il Tirreno

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