Ingredients: 50% cannellini beans, 25% savoy cabbage, 10% black cabbage, 5% tomato concentrate, 5% onions, 3% carrots, 2% celery
Preparation: it all begins with an abundant pot of cannellini beans that boil, alongside the vegetables fry waiting to welcome the cabbage and our black cabbage. Everything comes together in a harmony of aromas and flavors characteristic of our land.
Ideal for: very good heated and eaten as it is, delicious with a little bit of pasta, traditional with bread. If there is a little left, it’s delicious on hot bread and here is the ribollita: a drizzle of good oil, a grind of pepper and you will understand why in Tuscany this apparently poor but rich in flavor dish is so loved
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