also, wanted to let you know i made a version
of ribollita since i was inspired by your post a few weeks ago.
It was part of a bowl
of ribollita, adding a silky texture to that wonderfully thick soup made with cannellini beans, cavolo nero and stale bread amongst other ingredients put to nutritious use.
Though I do have a bag of parmesan rinds that I like to toss into a pot
of ribollita for extra flavor.
For non vegetarian versions
of ribollita, it is traditional to add a prosciutto bone with a little meat left.
Dear Heidi, My Italian grandmother always made us her version
of ribollita.
By the time the excavation was complete I'd regained a square foot or so of freezer space, and had the inspiration for a hearty pot
of ribollita defrosting in front of me.
Not exact matches
My favorite type
of food is Italian — this
ribollita is perfect and can't wait to cook it up!
I have grown to love so many different cuisines but I guess because
of my Croatian roots and love
of the sea, I am still in love with anything mediterranean.Italian is probably my favourite and my favourite meal would have to be a bean soup like the
ribollita that you've posted.
The
ribollita sounds wonderful; however I am intrigued by your mention
of using the green soup as a tart filling.
So after deciding to put some
of those beans to use, I made this
ribollita.
I have all
of the ingredients at home, so I'm looking forward to making
ribollita for the first time soon!
This soup is similar to the popular Italian
ribollita soup, but we thicken this soup by blending a small amount
of it rather than adding slices
of bread to it.
Many recipes in the book caught our eye, but this
ribollita recipe stuck out to both
of us.
And, but I'm sure you know it very well, another example
of not wasting food recipe is the «
ribollita toscana».