In breve
The dish in short
- Dried cannellini beans, soaked and cooked, their cooking liquid part of the soup.
- Cavolo nero with Savoy cabbage, chard, potatoes and other vegetables, and stale bread.
- Re-boiled, as its name says: not served on the first day.
- Finished with extra virgin olive oil, without grated cheese.
Il video, Firenze, Toscana
Ribollita
The video: Tuscan bread, bean and cabbage soup
A thick Tuscan winter soup of cannellini beans, cavolo nero, Savoy cabbage and stale bread, made the day before and ‘re-boiled’, whose recipe the Accademia's Florence delegation filed by notarial deed in 2001. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 6
- Hands-on
- 47 min
- Cooking
- 3 h 25 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 12 steps, as in the recipe.
Altri video
