An absolutely classic Tuscan recipe, la ribollita is typical of the big, wholesome soups of this region. When in season, cavolo nero, the narrow-leafed black cabbage of Tuscany, is used for this dish, but in fact any kind of cabbage will work just as well. At the table, offer around olive oil so that people can drizzle it over their individual portions, as they wish - this is known as blessing your soup in Tuscany. You can also offer freshly grated Parmesan or aged pecorino cheese.
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