The Ribollita is a great classic Tuscan dishes during the winter, a peasant dish but rich in hot ingredients and full-bodied, land whose origins date back to the middle ages.
The noble families were giving the leftover bread to their workers that they put it in a pot with some water and they boil the vegetables together to get a soup.
A poor stale bread that, especially in the past, was at the base of an infinite number of preparations, including recovery, more out of necessity than for taste.
Over the centuries,a recipe has undergone several reinterpretations, also depending on the area where it was made, up to the current version of Ribollita.
Usually it was prepared on Friday, considered the day "meatless", when religious beliefs suggest to refrain from consuming meat. The soup was heated several times and consumed again.
The term Ribollita in fact refers to the Act of making re-boil a second time or more times previously prepared soup because cooking "don't throw anything away."
Today by "popular" ribollita recipe has abandoned the peasant cuisines and has become a real symbol of the whole kitchen Tuscany.
A dish that he photographed the culinary tradition of a region: the Tuscan countryside, a copper cauldron in the center of the fireplace and the family gathered around the table.
We at it's Tuscany we propose the recipe of Pellegrino Artusi which in his famous manual "La scienza in cucina e L'arte di mangiar bene ," calls it the "Tuscan soup of thin peasant style".
Ingredients
Stale bread, 400 grams of soft cheese, bruno.
Fagiuoli bianchi, 300 grams.
Oil, 150 grams.
Water, two litres.
Cabbage or verzotto, half ball mizzenmast greatness.
Kale, just as in volume and more.
A bunch of Chard and a little thyme.
A potato.
Some pork rinds carnesecca or ham cut into strips.
Preparation
Put that together with a water fire fagiuoli the rinds. You already know that the water must be ginned diaccia (meaning cold) and if dry add remaining warm water. While boiling take a beating with a quarter of a large onion and two cloves of garlic, two long pieces of celery a Palm and a good pinch of parsley. Chop fine, put it to fire with soprindicato oil and once it has browned, pour in the wholesale cut greenstuff, before the man, then the Chard and potatoes cut into chunks. Season with salt and pepper and then add tomato sauce or preserves, and if your boil dry moisten with broth of ginned remain somewhat. When these are cooked gettatene a fourth part, left whole, among the greenstuff by joining the rinds; others pass them through a sieve and melt them in broda, pouring this into the herbaria. Stir, simmer a little longer and pour everything into the Bowl where you will have already placed the bread cut into thin slices and cover it to serve it after twenty minutes.
This amount is enough for six people; It's good hot and best diaccia (meaning cold).
Enjoy your meal!
Photo credit: Gourmet Reporter
Map