 | |
| Type | Bread soup |
|---|---|
| Course | Primo (Italian course) |
| Place of origin | Italy |
| Region or state | Tuscany |
| Main ingredients | Bread, cannellini beans, vegetables |
Ribollita (lit. 'reboiled') is a Tuscan panade (a variety of bread soup) made with bread and vegetables, often from leftovers.[1] There are many variations, but it usually contains cannellini beans, lacinato kale, cabbage and inexpensive vegetables such as carrot, beans, chard, celery, potatoes and onion. It is often baked in a clay pot.[2]: 36
Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (or reboiling) large amounts of minestrone or vegetable soup leftover from the previous day with stale bread. This occurred most frequently on Fridays, as it was eaten as a fasting food.[3][4] Some sources date it to the Middle Ages, when the servants gathered up food-soaked bread trenchers from feudal lords' banquets and boiled them for their dinners.[1] The dish is first documented in 1910, in L'arte cucinaria in Italia by Alberto Cougnet.[5]
See also
[edit]
References
[edit]- ^ a b Zeldes, Leah A. (2010-12-08). "Eat this! Ribollita, ribsticking winter 'soup' from Tuscany". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on 2012-06-14. Retrieved 2011-05-18.
- ^ Wolfert, Paula (2009). Mediterranean clay pot cooking : traditional and modern recipes to savor and share. Hoboken, N.J.: John Wiley & Sons. ISBN 978-0-7645-7633-1. OCLC 298538015.
- ^ Il cucchiaio d'argento (The Silver Spoon) (2005)
- ^ "Ribollita". Ricette di cucina - Le Ricette di GialloZafferano.it (in Italian). Retrieved 2022-06-10.
- ^ Petroni, Paolo (2010-11-22). Il grande libro della vera cucina toscana (in Italian). Giunti Editore. ISBN 978-88-09-75434-8.
External links
[edit]
- Ribollita recipe Archived 2012-06-14 at the Wayback Machine
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