Tag: Ribollita

Autumn in Tuscany: between ribollita and "stolen" wine – Italian Cuisine

Just over 20 kilometers from Florence there is a resort with widespread hospitality where you can experience the perfect autumn weekend in the Tuscan hills, without ever having to move once you arrive

There Artimino estate, covering 732 hectares, includes a charming hotel within the ancient Paggeria Medicea, about sixty apartments scattered around the charming medieval village of Artimino, the Biagio Pignatta Cucina e Vino gourmet restaurant and a modern and relaxing spa.

But the real draw of this lovely place is Villa La Ferdinanda, a prestigious Medici hunting lodge, built at the end of the 16th century, which since 2013 has obtained the recognition of UNESCO heritage.

The history of "stolen" wine

The Tenuta di Artimino is also one wine destination where the guest has the opportunity to get in touch with viticulture and enjoy unique tasting experiences.

The estate, over 80 hectares, is located in the Carmignano Docg area, an ancient denomination already celebrated by the Medici and the first excellence produced on the estate together with Chianti Montalbano Docg. Over the years, other grapes have also begun to be grown such as Sangiovese, Cabernet Sauvignon, Merlot, Syrah and Malvasia.

Among the wines produced, the one with the history most linked to local traditions is Vin Ruspo, a Barco Reale di Carmignano Rosato Doc, so called because it was originally the wine that the farmers "free-hoisted", or "stole" as it filtered from the crates of freshly picked grapes, thus becoming the first wine of the harvest. Today, of course, the process is adapted to modern winemaking, but keeps the traditional idea of a fresh and fruity rosé wine intact.

The wine experience on the estate is truly all-encompassing, as treatments based on grape polyphenols are also carried out inside the spa.

When ribollita is not a soup

The Biagio Pignatta gourmet restaurant, led by executive chef Michela Bottasso, provides a menu linked to contemporary reinterpretations of the classics of the Tuscan tradition: from duck to Caterina de 'Medici to Ribollita alla Carmignanese which, unlike the classic Tuscan one, is not a soup, but is sautéed in a pan and forms a tasty crust.

In the kitchen, the philosophy is that of sustainability, which is why the dishes on offer are made with seasonal vegetables and fruit, grown in the estate's vegetable garden, to always offer seasonal cuisine at zero kilometer.

Autumn is therefore the ideal opportunity to discover or rediscover home-grown wines and other products such as oil, truffles and honey, thanks to a calendar full of special tastings.

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

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

Ingredients

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.

Method

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.

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Black cabbage ribollita: the recipe from Tuscany – Italian Cuisine

When Tuscany gets there … it takes out dishes like these!

Ingredients

700 g Black cabbage
500 g Herbs (Swiss chard)
310 g Dried cannellini beans
150 g Savoy cabbage
150 g Aromatic vegetables (50 g carrot, 50 g celery, 50 g onion)
Homemade bread
Vegetable broth
Extra virgin olive oil
salt
pepper

Duration: 1 h 45 min

Level: Easy

Dose: 8 people

Find out how to make a ribollita of black cabbage in the rule of art and enter the heart of Tuscany after tasting

To prepare the ribollita soaked i beans in water for 12 hours, rinse them, drain them and boil them (leave from cold water) making them simmer for 45 '.

Cut into tiny cubes of celery, carrot and onion; clean the herbs by dividing the leaves from the stems, then cut them both finely. Clean the black cabbage and the cabbage and cut them into strips. Put 3-4 tablespoons of oil, celery, carrot and onion and the stalks of the herbs in a crock pot; brown all together for 10 minutes, until the vegetables soften, then add the leaves of the herbs, the cabbage and the savoy cabbage; let them cook well in the sauce for 10 minutes, then cover with the broth and cook with the lid for 15-20 minutes.

Add 4 ladles of bean cooking water, rich in starch, to bind the soup a little. Blend one third of the vegetables in cooking together with half of the beans, then put the cream back into the crock pot, together with the remaining beans.

Season with salt and cook for another 40 minutes, turn off and serve the ribollita in cocotte with 2 slices of homemade bread each, well soaked, complete with a drizzle of raw oil and pepper.

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