Commenti a: Ricette tradizionali toscane: la Ribollita con il cavolo nero http://www.adgblog.it/2009/11/21/la-ribollita/?utm_source=rss&utm_medium=rss&utm_campaign=la-ribollita The official blog of Accademia Del Giglio: Italian language courses and Art school in Florence, Italy. Fri, 11 May 2012 21:49:52 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Di: La Ribollita con col negra | Adgblog http://www.adgblog.it/2009/11/21/la-ribollita/comment-page-1/#comment-223196 La Ribollita con col negra | Adgblog Sat, 13 Mar 2010 06:47:20 +0000 http://www.adgblog.it/?p=7397#comment-223196 [...] versión italiana está aquí. By alinde cordero garcia, on marzo 13th, 2010 | Category: Espaňol, cucina/food | Leave a [...] [...] versión italiana está aquí. By alinde cordero garcia, on marzo 13th, 2010 | Category: Espaňol, cucina/food | Leave a [...]

]]> Di: Lettura facilitata: la Ribollita con il cavolo nero | Adgblog http://www.adgblog.it/2009/11/21/la-ribollita/comment-page-1/#comment-223045 Lettura facilitata: la Ribollita con il cavolo nero | Adgblog Fri, 05 Mar 2010 13:06:57 +0000 http://www.adgblog.it/?p=7397#comment-223045 [...] presentiamo la rivetta di un piatto tipico toscano: la ribollita. La versione originale la trovi qui. In basso trovi la spiegazione delle parole difficili (in [...] [...] presentiamo la rivetta di un piatto tipico toscano: la ribollita. La versione originale la trovi qui. In basso trovi la spiegazione delle parole difficili (in [...]

]]> Di: A traditional Tuscan recipe: the Ribollita | Adgblog http://www.adgblog.it/2009/11/21/la-ribollita/comment-page-1/#comment-220979 A traditional Tuscan recipe: the Ribollita | Adgblog Mon, 18 Jan 2010 06:52:32 +0000 http://www.adgblog.it/?p=7397#comment-220979 [...] translated by Ian and Nicole. The Italian version is here. By studenti, on January 18th, 2010 | Category: English, Toscana/Tuscany, cucina/food | Leave a [...] [...] translated by Ian and Nicole. The Italian version is here. By studenti, on January 18th, 2010 | Category: English, Toscana/Tuscany, cucina/food | Leave a [...]

]]> Di: roberto balò http://www.adgblog.it/2009/11/21/la-ribollita/comment-page-1/#comment-220543 roberto balò Mon, 11 Jan 2010 14:15:27 +0000 http://www.adgblog.it/?p=7397#comment-220543 La Ribollita is one of the most renowned dishes in the Tuscan cuisine, Florentinian in particular. Though being a plain dish, it is made with simple ingredients that belong to the peasant class and fill up the stomach at little cost: bread, beans and vegetables. For our recipe, the following is needed: • 300 grams of fresh, already-shelled Cannellini or Borlotti beans (or dry beans softened for one night in water) • 1 black cabbage (you would be stupid to use any other type of cabbage!) • 2 potatoes • 2 onions • 1 carrot • 1 stalk of celery • a small bunch of chard • a little bit of tomato concentrate • homemade Tuscan bread • extra-virgin olive oil • and salt to taste! Directions: 1. boil the beans and puree ¾ of them; 2. sauté the onions, celery and carrot in a pan, mincing them together. when they are brown, add the tomato concentrate (lightly watered down), the potatoes (chopped into small pieces), the chard, and the cabbage (sliced into strips) 3. salt then leave to cook in the covered saucepan for 15 minutes 4. add in the puree of beans and cook for another hour 5. the last thing to do is add the bread, sliced and continue the cooking for another 10 minutes, stirring well so that the dish does not stick to the side of the pan 6. take off of the stove and leave to sit for a day Serve lukewarm and flavour it with good oil. La Ribollita is one of the most renowned dishes in the Tuscan cuisine, Florentinian in particular. Though being a plain dish, it is made with simple ingredients that belong to the peasant class and fill up the stomach at little cost: bread, beans and vegetables.
For our recipe, the following is needed:
• 300 grams of fresh, already-shelled Cannellini or Borlotti beans (or dry beans softened for one night in water)
• 1 black cabbage (you would be stupid to use any other type of cabbage!)
• 2 potatoes
• 2 onions
• 1 carrot
• 1 stalk of celery
• a small bunch of chard
• a little bit of tomato concentrate
• homemade Tuscan bread
• extra-virgin olive oil
• and salt to taste!

Directions:
1. boil the beans and puree ¾ of them;
2. sauté the onions, celery and carrot in a pan, mincing them together. when they are brown, add the tomato concentrate (lightly watered down), the potatoes (chopped into small pieces), the chard, and the cabbage (sliced into strips)
3. salt then leave to cook in the covered saucepan for 15 minutes
4. add in the puree of beans and cook for another hour
5. the last thing to do is add the bread, sliced and continue the cooking for another 10 minutes, stirring well so that the dish does not stick to the side of the pan
6. take off of the stove and leave to sit for a day

Serve lukewarm and flavour it with good oil.

]]> Di: Ricette tradizionali toscane: Polenta con verdure (cavolo nero, porri e fagioli borlotti) | Adgblog http://www.adgblog.it/2009/11/21/la-ribollita/comment-page-1/#comment-217982 Ricette tradizionali toscane: Polenta con verdure (cavolo nero, porri e fagioli borlotti) | Adgblog Sat, 28 Nov 2009 06:16:32 +0000 http://www.adgblog.it/?p=7397#comment-217982 [...] Ricette tradizionali toscane: la Ribollita con il cavolo nero [...] [...] Ricette tradizionali toscane: la Ribollita con il cavolo nero [...]

]]> Di: トスカーナの郷土料理　　cavolo neroのリボリッタ | Adgblog http://www.adgblog.it/2009/11/21/la-ribollita/comment-page-1/#comment-217898 トスカーナの郷土料理　　cavolo neroのリボリッタ | Adgblog Thu, 26 Nov 2009 06:10:06 +0000 http://www.adgblog.it/?p=7397#comment-217898 [...] Ricette tradizionali toscane: la Ribollita con il cavolo nero [...] [...] Ricette tradizionali toscane: la Ribollita con il cavolo nero [...]

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