What a wonderfully fulfilling and nurturing dish. The first time I was exposed to this dish was in Tuscany. I was in a small cavern of a restaurant sitting around a long, slender table with 20 or so others.
This is a taste memory that has never left me. Ribolitta is a hearty, stew like, "bread soup". This soup is stock full of various vegetables beans and bread. The most recent version that I have re -created featured the following ingredients.
White cannelloni Beans, carrots, leeks, onions, garlic, tomato, vegetable broth, swiss chard, fingerling potatoes, Kalmata olive bread, olive oil, ground pink salt, fresh black pepper, Parmesan cheese.
I will post soon as to how I re-created this splendor.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment