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https://www.raiplay.it/programmi/esem... - Today Federico is preparing a great classic of the Tuscan tradition that was born as a poor dish of peasant origin: ribollita. It is a soup of stale bread and winter vegetables, totally vegetarian, whose absolute protagonists are black cabbage and cannellini beans. Savoy cabbage, carrots and potatoes complete the dish. A couple of hours of cooking and the patient wait for the necessary rest are repaid by the incomparable flavor of simple and genuine dishes. Many know it as a soup but it is not a real soup, it is a kind of reheated mush that then with the fire and the heat also creates a delicious crust on the surface. It is one of his favorite dishes and he has been making it all his life. He has worked in many restaurants in Tuscany and each of these places had it on the menu, it is one of the dishes that he does best. Ingredients: 400 g of cannellini beans, 2 sprigs of rosemary, 1 clove of garlic, 2 celery stalks, 2 carrots, 1 red onion, 2 yellow potatoes, 1 bunch of black cabbage, ½ Savoy cabbage, 1 bunch of chard, 3 tomatoes, vegetable broth, 30 g of tomato paste, 600 g of stale bread, thyme, extra virgin olive oil, salt and pepper