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Ribollita


Cooking School

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Locality: Rome
Region: Lazio
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Ribollita

Leave the beans to soak for one night, then boil them in a clay pot. Fry the onion cut into rounds in a very large pan with extra virgin olive oil; add the diced carrots and the celery chunks, then leave to cook undisturbed until golden brown. After 5 minutes add the tomatoes slices, season it with salt and pepper and cook over high heat in the pan covered with lid for about 10 minutes. Then turn down the heat and add the diced potatoes to the pan; after another 10 minutes add the chopped cabbage (savoy and black) too. To soften everything you can use the cooking water of the beans. Now add half of the beans to the pan and, after a while, add the chopped zucchini too. Make a puree with the other half of the beans and mix it with the tomato sauce, then let this mixture dry a little and finally add it to the vegetables you have cooked in the pan. In the meantime, cut the stale bread into chunks and let it roast in the oven at 180 ° for 3/4 minutes. Take a clay pan and arrange the diced crusty bread on its bottom. Pour over the vegetables with the broth and then put another layer of croutons, add more vegetables and broth and season it with a little extra virgin olive oil. Serve the Tuscan Ribollita very, very warm! If you wish to know more on Italian cooking or you’s like to take a few lessons to learn and improve your cooking skills with a professional chef, then take a look to our Italian cooking courses!


ingredients

1 black cabbage, 1/2 savoy cabbage, 2 potatoes, 2 carrots,1 onion, 10 cherry tomatoes, 2 courgettes,1 coast of celery with the leaves, 400 grams of cannellini beans,1 can of tomato sauce, extra virgin olive oil, stale Tuscan bread

Posted by: Istituto Galilei



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