Ribollita Tuscan Recipe Tasting at Giannino in San Lorenzo, Florence
Giannino in S.Lorenzo: Typical Restaurant in Florence, the original Florentine Beefsteak

» La Ribollita

La Ribollita Soak the dried beans and cook over a slow flame. In a pan, gently fry the onion, sliced. Add the other vegetables, diced, with the exception of the cabbage, kale and beans which are added at a later point.

When the vegetables have sweated out their juice, cover with hot water and then add all the cabbage and kale, shredded. Cover and simmer for an hour over medium heat. Add the cooked beans (some of them whole and some puréed), salt and pepper.

Leave to simmer for another 20 minutes, stirring frequently because the beans tend to stick to the bottom of the pan. Add two or three tablespoons of tomato purée.

Slice the stale bread and, in an earthenware casserole, alternate layers of bread with the soup until the bread is well impregnated.

Leave to stand for a day. To serve, remove the desired quantityfrom the casserole and heat it up or 're-boil' it as the name in Italian suggests...

What a lot of things the famous (though rather poorly imitated) ribollita brings to mind! Few nowadays know how to cook it properly, because it requires a lot of love and time and, of course, simple but genuine ingredients.

In my memory, my grandmother's dirge in particular stands out, 'Seven things does this soup do: it uses up all leftover bread and quenches the thirst, it fills up the stomach and gives the tooth something to chew on, it aids sleep and the digestion, and it makes cheeks glow'.

 
 
 
Giannino in San Lorenzo Ristorante - Rosticceria - Enoteca | via Borgo San Lorenzo 33/35/37r 50123 Firenze | Tel. +39 055 239.97.99 info@gianninoinflorence.com
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