Back
Automatically translated version. May contain inaccuracies compared to the original.
🧠🧡🧡🧡🧡🧡🧡
A soup that only gets tastier after it's been forgotten
✔️Ribollita literally means "cooked a second time." Not delicate, not peasanty, not authentic. Just overcooked. Tuscans never liked flowery words where plain ones will do.
✔️It was made by the poor. Day-old bread, black cabbage cavolo nero, white cannellini beans, carrot, celery, onion, a few tomatoes. In short, whatever didn't sell at the market by evening.
✔️We recommend cooking the vegetables with the beans until fully tender. Mash half the beans and return them to the pot; they'll thicken the soup without cream or flour. Then add the stale bread and simmer until it has disappeared. The bread here is not a side. The bread becomes the soup.
✔️And now the most important part. Remove from the heat, cover, and do not eat. At all. Until tomorrow.
The next day, reheat, pour plenty of raw olive oil on top—generously, without shame—and eat in silence.
✔️In Tuscany the best comes not from the best ingredients. It comes from what was left over.
💛Enjoy.
💬 ABleaks_bot
💕 Join
Telegram publication
