It is a bit like the Cinderella of the Toscan kitchen: a humble, rustic recipe poor, which then, over the centuries, has become a dish "noble", modern and appreciated even by the most refined palates. Yes because the extraordinary of the ribollita is that it can become elegant without hiding its roots farmers. And it can even become ethereal if it is reinterpreted by one young chef talented, like Isabella Potì, which has "reinterpreted" the Ribollita proposed by Orogel in his line Virtù di Zuppa (and below you find the recipe, ed). Be it a skilled transformist, the ribollita has written it in its history, which starts from buns of unleavened bread that accompanied the banquets of the nobles during the Middle Ages. Those advanced were granted to the servants who were striven not to let them go wasted. Such as? making her to boil along with seasonal vegetables and herbs, mainly black cabbage and beans. So the focaccia not only lasted longer, but, done "Seething" day after day, they became tastier and tasty. And this being a "skinny" dish made it extraordinarily today modern and perfect for those who want to eat "Green". A true comfort food, perfect to enhance the flavors and products that accompany the winter.
A millenial to the stove
A soft and buttery cream, whose consistency velvety it is enhanced by the crunchiness of Brussels sprouts, cabbage Roman dialect, of cauliflower and broccoli, and "refreshed" by fresh leaves of black cabbage sauté in the pan. It is this game of textures, of flavors and colors to characterize the Ribollita revisited by Isabella Potì del Bros restaurant of Lecce. A very young chef (she only has 23 years) and that goes strong: in the last two years has been inserted by Forbes in the list of the most influential "under 30" in Europe, she was chosen as a judge in the talent show of Rai "The chef's restaurant" and its restaurant has earned one Michelin star. A barrage of emotions that would have given the head to many. But not to the blonde Isabella, who is obviously very satisfied with these awards but who still believes that dedication and commitment are fundamental to become (and remain) a good person chef.
The ribollita according to Isabella Potì
Fast, easy, unexpected and nutritionally "extra-correct". But also beautiful to see and delicious to be savored. This is the ribollita "magazine" from Isabella Potì, starting from a frozen ingredient: Ribollita soup soup Orogel, last born in the range of ready-made soups made with fresh vegetables that this farmers' cooperative cultivates in Italy. It takes 6 minutes to bring it to the table. And it takes a few more to prepare it in the manner of Isabella: it starts by melting, slowly, in a saucepan 100 g of butter, to which they must be added 500 ml of cream, 500 ml of milk, a pinch of salt and 500 g of bread of previously roasted durum wheat semolina. Cook for a few minutes until a sauce is obtained, which goes pureed finely.
In a cooking pan you cook a 300g pack of Misto Benessere Orogel, a mix of cruciferous natural. Meanwhile, put the leaves of 500 g in another pan black cabbage and you blow it up with a little extra-virgin olive oil. Finally the dish: put the vegetables in the center, with the help of a cup-paste, it is poured around the soup and is completed with the sauce of bread and cabbage leaves roasted.
Good and healthy
Thanks to the mix of vegetables and legumes, a serving of Ribollita Orogel Soup Virtue (ie 350 grams in the dish) makes almost the 50% of the fibers recommended every day and the 18% of the daily needs of protein. All with less than 7% of fat it has just 208 Kcalorie. Which makes it perfect even in diets Low calorie. To complete the detox effect, just enrich it with Red onion or fresh onion sliced very fine, with a sprinkling of pepper black and with many cruciferous vegetables, the most beneficial winter vegetables: cabbage, cauliflower, broccoli and Brussels sprouts they add flavor and bring substances detoxifying and anti-tumor. Isabella, docet.