# Sunday brunch Tuscan slow stew thick: with riboletta lunch it will be great

In this arid and cold weather, we reward ourselves with a great specialty of Italian cuisine, which was, in fact, food for the downtrodden. Among the many previous delicacies of the poor, achieved world culinary successes, we have to admit this to our neighbors. Because if they really get to know something, Italians will recognize good food. You may not have heard of ribollito, a thickened vegetable mostly peasant soup where the spoon stands upright. We prepare it from winter vegetables or use what is in the refrigerator for it. Even stale bread, a crust of hard cheese, even a piece of dried meat will not be superfluous. The original Riboletta, as it was prepared for you in Tuscany, is prepared three days before serving, because warming is very necessary for it. This is exactly what its name means. Ribulita – hot plate.

Its origin is interesting. In the Middle Ages, the Italian aristocracy was famous for their great sacrifices, and grilled meats were served to them by servants on large slices of bread instead of plates. When the joy was over and it was necessary to clean up, the servants took this bread soaked in the roasted juices into the kitchen and used it as a snack. They have cooked vegetables minestrone and enriched it with slices of bread rich in the delicious aroma of toasting.

If you’re starting fishing with this recipe, it’s good to know a few tricks. There will be nothing wrong with imitating medieval adherents and having slices of bread drunk with roasted juice. Of course, this must be taken into account a day in advance, and if, for example, we prepare a roast on Saturday, then Sunday is an ideal day for ripolito, since we can help the baker with the bread we need for the ribolito. If you’re not lucky with toasting, you can bake the bread and sprinkle it with garlic before using. There are many other things that can be used in this soup, such as grilled steak or shredded beef from the soup, or chopped prosciutto … Tuscan cabbage or black cabbage is essential for the original taste of the dish, but the ribolita prima will also be with curly or common cabbage! If we have the will and time, we can fill the soup and bake in layers in a crock pot, pour in olive oil, cover and push into the hot oven for twenty minutes. If such a hot dish is sprinkled with grated Parmesan cheese and a drizzle of lemon juice, we can’t miss it. The dish is easy to prepare, but requires more time. Time is a key ingredient in many of the best recipes, especially Italian. In the traditional cuisines out there, something is constantly flowing, rising or resting and getting ready for the ‘big table’. Ripolito, once a lean dish, can now be served festively as a fine specialty, along with, of course, excellent wine. Perfect time!

Ribolita – the toughest vegetarian soup

Ingredients for 4 people

250 g dried white beans,

1 dl olive oil

1 medium onion,

1 large carrot,

1 stalk of green,

5 cloves of garlic,

1 potato,

500 g of black cabbage,

100 grams of chard

1 tablespoon tomato paste,

250 grams of black bread

sea ​​salt, freshly ground pepper and thyme,

Parmesan cheese.


1 Soak the beans overnight, cook and drain, reserving the water. If we can not do this, then we use canned beans, but the result will be noticeably worse.

2 Peel and chop the carrots, celery, onions and garlic. Peel and chop the potatoes, wash all the other vegetables and cut them into centimeter slices or cubes.

3 In a large saucepan, saute onions, carrots, celery, and garlic together in the oil. If desired, add remaining steaks. Add the thyme, salt, and the remaining vegetables and tomatoes. Sprinkle with bean water and leave on low heat for an hour.

4 Finally, add the drained cooked beans and the bread cut into centimeter slices together with the peel. If it is too thick, add a little boiling water. Even a big splash of white wine doesn’t hurt. Stir and cook for another five minutes, then set aside. The soup can be served immediately, but if you want a real ribolito, let it stand for at least a few hours, preferably overnight, in the cold.

5 Then heat it up and let it simmer very slowly for a few minutes. Serve seasoned with pepper and drizzled with a little extra quality olive oil. Sprinkle with freshly grated Parmesan cheese to taste, drizzle with extra virgin olive oil and sprinkle with chopped parsley.

Preparation and cooking time: More than 2 hours + 2 nights

Chicken hair with beer

We need it

1 kg of chicken pieces,

1 teaspoon thyme,

1 teaspoon of oregano,

sea ​​salt,

freshly ground pepper,

60 grams butter

½ lemon juice,

0.5 liters of selected beer

(may be dark),

1 bunch fresh parsley.


In a bowl, mix salt, pepper, spices and lemon juice. Wash the meat well, dry it with a paper towel and sprinkle with a juicy seasoning mixture. Cover and refrigerate for at least half an hour, preferably overnight. Place a large skillet on the stove and melt the butter. When well foamed, put the marinated thighs into the shrimp and bake on each side for 5-6 minutes. When it turns nicely brown, slowly pour the beer into the skillet, cover and simmer over medium heat for about 45 minutes until almost all of the beer has evaporated and left a thick sauce. Served with parsley and your choice of side dish.

Fried apple rings

We need it

1 kg of apples,

1 lemon (juice),

110 grams of flour

1 pinch sea salt,

1 teaspoon baking powder

50 gm powdered sugar

pinch of nutmeg,

1 teaspoon ground cinnamon,

1.5 deciliters of apple juice (wine),

2 tablespoons melted butter

1 egg,

frying oil.


Sift the flour into a bowl and mix with the baking powder, powdered sugar, salt, nutmeg and cinnamon. Add apple juice, add melted butter and beaten eggs and mix well to get a smooth and thick liquid paste that is left to rest for a few minutes. Peel and grate an apple, then cut it into rings about a centimeter thick and sprinkle with lemon juice. Dip it in the dough and fry it golden brown in hot oil on both sides. Place the fried rings on a plate lined with paper towels.


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