 | |
| 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 bread soup, panade, porridge or potage made with bread and vegetables, often from leftovers. There are many variations, but the usual ingredients include leftover bread, 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.
Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (or reboiling) the leftover minestrone or vegetable soup from the previous day with stale bread.
Some sources date it back to the Middle Ages, when the servants gathered up food-soaked bread trenchers from feudal lords' banquets and boiled them for their dinners.
History
It is a typical poverty food of peasant origin, whose name derives from the fact that the peasants cooked a large quantity of it (especially on Fridays, as it is a fasting food) and then re-boiled it on the following days (hence "ribollita").
The dish is first documented in 1910, in L'arte cucinaria in Italia by Alberto Cougnet.
See also
References
- ^ 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
- Ribollita recipe Archived 2012-06-14 at the Wayback Machine
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