|
|
Ribollita
(Traditional Tuscan Hearty Soup)
INGREDIENTS:
1 head of cavolo nero (black-leaf kale)
¼ a head of Savoy cabbage
1 bunch of Swiss chard
1 leek
1 onion
2 potatoes
2 carrots
2 zucchini
2 celery stalks
300gr (10.6 ounces) of cannellini (white beans)
2 peeled plum tomatoes
Extra Virgin Olive Oil
Salt and pepper
250gr (8.8 ounces) of stale white Tuscan bread |
|
|
PREPARATION:
Pre-soak the beans for about 8 hours. Boil them in two quarts of
water.In another pot, sauté the sliced onions in olive oil. Slowly
add all of the other vegetables, chopped into large chunks. Let
them slowly soften for about 10 minutes. Then add the water leftover
from cooking the beans and half of the beans. Add the other half
after pureeing them. Add salt and pepper. Cook over low heat for
about two hours. Now add the sliced bread, stir well and let it
boil for ten more minutes. Let it stand. Serve in earthenware bowls.
Pour in a little genuine Tuscan extra virgin olive oil with a full,
fruity flavor.
|
Bruschetta with Cavolo Nero
(Black-Leaf Kale)
INGREDIENTS:
1 head of cavolo nero (black-leaf kale)
Homemade Italian white bread Tuscan
Extra Virgin Olive Oil, with a fruity flavor
Garlic
Salt and pepper
PREPARATION:
Prepare the kale, using only the green part of the leaves. Cook it
in a generous amount of salted water. When it has finished cooking,
leave it in the pot with its water. |
|
| Toast the slices of homemade Italian white bread
and rub them with garlic. Place them on a tray. Sprinkle with salt
and oil. Put some of the kale and some of the cooking water on the
slices of bread. Add some more oil, salt and pepper. Serve hot. |
|
Other simple, delicious recipes that evoke memories
and flavors of the old Tuscan tradition can be reached at
www.ribollita.com (the recipes written
in this page are a gentle concession of this web site).
|
FATTORIA ABBAZIA MONTE OLIVETO
s.a.r.l - e-mail: info@monteoliveto.it
Loc. Monte Oliveto, 15 - 53037 San Gimignano (SI) - Tel. 0577 907
136 |
|
