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Ribollita Artusi Florence

recipe far that "marine" .. but just a dedication to the Tuscan readers of the blog, I know there be ...... ;-)

If you want to taste the real Tuscan ribollita the way you have 2 options: come to Florence and order in a restaurant serving local cuisine or chef to improvise and experiment with your cooking skills ... If you want
to try your hand at the stove, here's the recipe Ribollita Artusi (the most famous gastronome Florence) that I found on cercagatto :

INGREDIENTS:

1 bunch of kale 1 / 4 Cabbage

a bunch of Swiss chard 1 leek 1 onion


2 potatoes 2 carrots 2 zucchini

2 stalks of celery
300 g.
cannellini beans 2 tomatoes
extra virgin olive oil salt and pepper

250 g. of stale bread

PREPARATION: Soak

the beans for about 8 hours, boil in two liters of water. In another pot, brown the sliced \u200b\u200bonion in olive oil, gradually add all other vegetables, chopped coarsely and sauté slowly for about 10 minutes, then add the water from cooking the beans and half of them. The other half you'll add them after pureeing. Season with salt and pepper and cook over low heat for about two hours. Now add the bread cut into slices, mix well and boil for ten minutes. Let stand and serve in earthenware bowls with a drizzle of extra virgin olive genuine Tuscan.




via holidaysblog.it