Tag: Black

Ribollita, the Tuscan soup made with black cabbage – Italian Cuisine

Ribollita, the Tuscan soup made with black cabbage

Made of black cabbage, bread and cannellini beans, it is a real comfort food, even better the day after its preparation.

Ribollita it is a soup made with black cabbage, cannellini beans and toasted bread, typical of Tuscany and a symbol of poor cuisine. It was widespread especially in the provinces of Arezzo, Florence and Pisa, and was the main dish of the cold winter evenings. Being a poor dish, of the peasant tradition, it has always been cooked in many ways, but ingredients such as black cabbage or Tuscan salt-free bread have always been part of this recipe.

The ribollita in history

The origins of this soup are to be traced in the peasant world, when the poor people recovered the large slices of bread on which the lords wanted meat to be served. This bread, flavored with the aroma of meat, was cooked in broth, together with a mixture of herbs and vegetables found in the countryside: carrots, celery, herbs and black cabbage. The soup was so cooked and heated several times, because it had to last for several days. Hence the name with which it is still known.

Ribollita variations

Like any popular recipe, ribollita can also boast a long series of variants. Especially as regards the vegetables to be combined with black cabbage and savoy cabbage. Zucchini, peas and potatoes are the ingredients most often added to the soup. There are often recipes in which a rustic bread appears, not necessarily bland. Finally, when consumed the following day, it is served with a onion sauté which is added after having "ribollita", together with a sprinkling of black pepper and a drizzle of extra virgin olive oil.

The ribollita recipe


700 g black cabbage, 300 g cannellini beans, 50 g carrot, 50 g celery, 50 g onion, 2 tomatoes and 1 tablespoon of concentrate, 500 g herbs, 150 g cabbage, salt, pepper, extra virgin olive oil, Tuscan bread.


To prepare the ribollita, soak the cannellini beans in water for 12 hours, rinse them, drain them and boil them (start with cold water) making them simmer for 45 '. Then cut into small cubes celery, carrot and onion; clean the herbs dividing the leaves from the stems, then cut both finely. Clean the black cabbage and savoy cabbage and cut them into strips. Put 3-4 spoons of oil, celery, carrot and onion and the stems of the herbs in a crock pot. Brown everything together for 10 ', until the vegetables soften, then add the leaves of the herbs, the cabbage, the savoy cabbage, the sliced ​​tomatoes and the spoonful of concentrate. Cook well in the sauté for 10 minutes, then cover with the broth and cook with the lid for 15-20 minutes. Add 4 ladles of the cooking water from the beans to bind the soup a little. Blend a third of the cooked vegetables together with half the beans, then put the cream back in the crock pot, together with the remaining beans. Add salt and cook for 40 minutes, turn off and serve the ribollita in crock cooked with 2 slices of Tuscan bread each, well soaked, completing with a drizzle of raw oil and pepper.

Recipe Dessert with yogurt, coconut and black cherries – Italian Cuisine

Recipe Dessert with yogurt, coconut and black cherries

  • 200 g flour plus a little
  • 200 g yogurt
  • 150 g sugar
  • 130 g drained cherries in syrup
  • 125 g butter plus a little
  • 65 g starch
  • 50 g grated coconut
  • 30 g milk
  • 8 g baking powder
  • 2 eggs
  • lemon
  • salt

For the recipe for the yoghurt, coconut and black cherry dessert, grease and flour a half-cylinder mold, called "amor polenta", or a plum cake mold (28 × 12 cm, h 6 cm). Mix 125 g of soft butter with 150 g of sugar and a pinch of salt; beat 2 whole eggs with a pinch of salt, dilute them with milk, add them to the butter and mix well.

Mix 200 g of flour with 8 g of baking powder and 65 g of starch, then add it to the egg and butter mixture, mix well, then add 200 g of yogurt, 50 g of grated coconut, the grated zest of one lemon and 130 g of drained black cherries, cut in half.

Pour the mixture into the mold and bake at 200 ° C; after 15 'make an incision lengthwise, lower to 180 ° C and continue cooking for another 50' approximately. Remove the cake from the oven, let it cool, then turn it out.

Recipe Onions stuffed with black cabbage, raisins and pine nuts – Italian Cuisine

Recipe Onions stuffed with black cabbage, raisins and pine nuts

  • 1 kg coarse salt
  • 300 g black cabbage
  • 30 g raisins
  • 30 g walnut kernels
  • 30 g pine nuts
  • 6 pcs medium size blonde onions
  • 2 pcs bay leaves
  • bread crumbs
  • extra virgin olive oil
  • fine salt

For the recipe for onions stuffed with black cabbage, raisins and pine nuts, arrange the onions with the peel in a pan full of coarse salt, sinking them slightly; bake at 180 ° C for 40-45 minutes. Soak the raisins. Briefly toast the pine nuts in a fat-free pan. Coarsely chop the walnuts. Toast 4-5 tablespoons of breadcrumbs in a pan with a drizzle of oil and salt until it becomes golden brown.
Clean the black cabbage, cut it into strips and sauté it for a few minutes in a pan veiled with oil, then add the squeezed raisins, the toasted pine nuts and the chopped walnuts. Stir, remove from the heat and add the breadcrumbs. Remove from the oven, peel them, cut them in half horizontally, remove the 3-4 central rings and stuff them with the black cabbage.

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