Itineraries

La ribollita
Ribollita is recommended from the typical cold days of early autumn till late spring. It can be eaten warm, washed down with a glass of good red wine, while conversing leisurely with friends and lovers.

Serves 4
250 g shelled beans
250 g savoy cabbage
250 g beetroot
250 g black cabbage
One leek
150 g Tuscan bread
Extra virgin olive oil
Grated parmesan cheese
Four tomatoes
One potato
One onion
One courgette
One carrot
Some celery
Salt and pepper

Wash the beans, place them in a pan, cover with cold water and cook for approx. one hour. Stir fry the leek and onion (without browning).
Cut the vegetable into Julienne strips.
When the beans are cooked, drain (save the water) and add half of them to the stir fry. Throw in the vegetables. Bring to boil and add the bean water. Add salt and pepper to taste.
Cook on a low flame for a couple of hours with the cover.
(During the wait, you can either read a good book or dream of your next holidays). Avoid ingredients sticking to the bottom of the pan. After an hour, add the other half of beans after sieving them. When the ribollita is ready, serve onto soup bowls (possibly large white ones) on which you have placed Tuscan bread toasted in the oven or on the pan. Add grated parmesan cheese and a touch of raw extra virgin olive oil.